Curly Kale and Potato Cakes

Ingredients

• 1000g baking potatoes peeled and cut into large pieces
• 200g trimmed leeks finely shredded
• 75g curly kale finely shredded
• 50g butter
• 2 tsp caraway seeds
• 1 tsp paprika
• 3 tsp wholegrain mustard
• 2 medium free-range eggs yolks only
• 2 tbsp crème fraiche
• 100g vegetarian Applewood smoked Cheddar thinly sliced

Method

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