Curly Kale and Potato Cakes
Preparation 10 mins, Cooking 45 mins
Serves 4
Gluten-Free, Wheat-Free

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
- 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.
- 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 fraiche. Form into 4 large cakes, or 8 small ones.
- 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.
- 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.
If you enjoyed this recipe, please consider making a small donation to help us develop more recipes
Membership
Join the Vegetarian Society from just £3 a month and claim your exclusive membership pack containing:
- A Welcome Booklet: packed with delicious recipes.
- Membership Card: to unlock discounts on veggie and vegan products.
- Members-Only Magazine: the latest edition filled with news, articles, tips and more.
- 7-Day Meal Plan: nutritionally balanced and budget-friendly.
- Exclusive eBooks: learn delicious recipes from the experts at the Vegetarian Society Cookery School.