• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsIron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500 g baking potatoes , peeled and cut into large chunks

  2. 200 g leeks , finely chopped

  3. 75 g curly kale , finely shredded

  4. 50 g butter

  5. 2 tsp caraway seeds

  6. 1 tsp paprika

  7. 3 tsp wholegrain mustard

  8. 2 egg yolks

  9. 2 tbsp creme fraiche

  10. 100 g smoked cheddar , thinly sliced

Instructions Jump to Ingredients ↑

  1. Bring the potatoes to the boil in a saucepan then simmer slowly for 30 minutes until cooked. Drain and dry slightly in the pan before mashing or putting through a potato ricer.

  2. Sauté the leek and kale in half the butter until soft. Add the spices and cook for a further 2 minutes.

  3. In a large bowl, mix together the potato, vegetables, mustard, egg yolk and crème fraîche and form into four large cakes, or eight small ones.

  4. Heat the remaining butter in a large non-stick frying pan and gently cook the potato cakes on both sides until golden brown.

  5. Top the cakes with the cheese and place under a hot grill until the cheese melts.

  6. Serve with a shredded white cabbage and carrot salad, or as a side dish with veggie sausages.


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