These are a vegetarian take on my salmon potato cakes and they’re so delicious! Perfect for work lunches, as they freze and reheat well. They’re also a yummy light supper or vegetarian brunch. So many uses.
I would serve as is or with a sriracha yoghurt sauce, slices of avocado and even a poached egg. The texture of these is so delicious as they’re creamy in the inside but the shredded kale gets nice and crispy on the outside making for a delicious crunchy exterior along with the golden potato.
I love the addition of goats cheese in these, when I took out the salmon I knew I’d need to add something with that kind of richness and the goats cheese adds it without making things overwhelmingly cheesy!
These are simple to make and full of flavour, I hope you love them. Enough to make up for the lack of meal plans posts this week! I just thought with all the public holidays it seemed a little unnecessary to be meal planning… and there’s loads in the archives for you to choose from:)
Makes 12
Ingredients
1kg desiree potatoes, washed and quartered (skin on)
I large head of broccoli roughly chopped, stalks finely chopped
3 cups shredded kale
Juice and zest of 1 lemon
3 Tablespoons goats cheese
1 cup flat leaf parsley, finely chopped
1 cup spring onion, finely sliced
1 cup coarse sourdough bread crumbs (chuck the ends of a loaf in your food processor and blitz)
2 eggs
Extra Virgin Olive Oil
Directions
Place potatoes in a medium pot and just cover with water, season with a generous pinch of salt and bring to the boil. Simmer for 20 minutes, add the broccoli stalks and simmer for a further 3 minutes, add the broccoli heads and kale and cook for 1 minute. Drain and roughly mash.
Add the parsley, spring onion, goats cheese, lemon juice and zest and salt. When the potato and greensa are cool enough to handle add the eggs and breadcrumbs and use your hands to mix everything together.
Once mixed well form into tennis ball sized balls.
Heat a large heavy based fry pan on medium high heat and add a little oil to just coat the base of the pan. Cook the potato cakes in batches, gently pressing the balls between your hands to flatten before placing in the pan to cook. Cook for 4 minutes on each side or until golden. You can keep warm in the oven while you finish cooking your second batch.
Serve with tthe above mentioned sides or as is.
HH. x
