Curly Kale and Potato Cakes

  • Serves 4

  • Preparation 10 mins

  • Cooking 45 mins

Curly Kale and Potato Cakes
  • Gluten-Free

  • Wheat-Free


  • 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


  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).

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