Ingredients
500g baking potatoes, peeled, cut into large pieces
200g trimmed leek(s) finely chopped
75g curly kale, finely shredded
2
medium free range egg yolks
100g vegetarian Applewood smoked cheddar, thinly sliced
Directions
1.
Bring the potatoes to boil in a medium sized saucepan and then simmer slowly for 30 minutes until cooked. Drain and dry slightly in the pan before mashing or putting through a potato ricer.
2.
Saute the leek and kale in half the butter until soft. Add the spices and cook for a further 2 minutes.
3.
Mix together the potato, vegetables, mustard, egg yolk and crème fraiche in a large bowl, and then form into 4 large cakes (or 8 small ones).
4.
Heat the remaining butter in a large non-stick frying pan and gently cook the potato cakes on both sides until dark golden and crispy.
5.
Top the cakes with the cheese and place under a hot grill until melting.
6.
Serve with a shredded white cabbage and carrot salad (or as a side dish with veggie sausages).
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