Curly Kale and Potato Cakes

Ingredients

• 1kg 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. In a medium sized saucepan, bring the potatoes to a boil, then simmer gently for 30 minutes until cooked. Drain and allow to dry slightly in the pan before mashing or passing 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 fraiche. Form into 4 large cakes, or 8 small ones.
4. In a large non-stick frying pan, heat the remaining butter 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.