Serves 4 Prep Time: 10 mins Cooking Time: 45 mins Ingredients · 500g baking potatoes, peeled, cut into large pieces · 200g trimmed leek(s) finely chopped · 75g curly kale, finely shredded · 50g butter · 2 tsp caraway seeds · 1 tsp paprika · 3 tsp wholegrain mustard · 2 medium free range egg yolks · 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). Recipes from www.vegsoc.org