Curly kale and potato cakes

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.

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

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.

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

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

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