Page title and description

Kale and potato cakes
Cook's notes
Try using some of our Greens of Glastonbury Double Gloucester cheese instead of Applewood Cheddar.Ingredients
- 500g baking or floury potatoes, peeled and diced
- 50g butter
- 200g trimmed leeks, finely shredded
- 75g curly kale, finely shredded
- 2 tsp caraway seeds
- 1 tsp paprika
- 3 tsp wholegrain mustard
- 2 egg yolks
- 2 tbsp crème fraîche
- 100g smoked Cheddar, thinly sliced
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
45 min
PT45M
-
Step 1
Put the potatoes in a pan of salted water and bring to the boil. Cook until tender (about 12-15 minutes). -
Step 2
Drain and put back in the pan to dry out slightly. Mash or put through a potato ricer. -
Step 3
Melt half the butter in a large frying pan and add the leek and kale. Fry, stirring, for a few minutes to soften. Add the spices and cook for a further 2 minutes. -
Step 4
Mix the mashed potato, leeks and kale, mustard, egg yolks and crème fraîche in a large bowl. Season. -
Step 5
Shape into 4 large or 8 small burger shaped patties. Heat the rest of the butter in a large non-stick frying pan and gently cook the potato cakes on both sides until dark golden and crispy. -
Step 6
Top the cakes with the cheese and place under a hot grill until melting.