250g mashed potatoes
Cooking time: 10 mins
Shred the kale from the midribs, wash it thoroughly in cold water and put in a pan of boiling, lightly salted water for 2 minutes to blanch. Drain thoroughly in a colander and leave to cool slightly.
Chop the kale finely and stir it into the mashed potatoes. Blend in the eggs and add as many breadcrumbs as the mixture will absorb to achieve a fairly stiff consistency. Season to taste with salt and pepper. Shape the mixture into oblong balls, the size of eggs.
Melt the butter and fry the kale and potato cakes for about 8 minutes, turning them once or twice until they are brown and crisp.
Serving: Serve with hot and cold gammon, or with bacon or grilled sausage, using pan juices as a gravy.
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