
Potato cakes with spring greens
21 September 2015
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(1 vote)
Nutritional Info
Each 378g serving contains
-
Energy
2013KJ
481KCAL
24% -
Fat
25.0g
high
36% -
Saturates
6.5g
high
33% -
Sugars
2.7g
low
3% -
Salt
2.00g
high
33%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 532kJ/127kcal.
Ingredients
- 400g Maris Piper potatoes
- Butter
- 150g spring greens (sliced)
- 1 spring onion (sliced)
- Parsley (chopped)
- Flour (for dusting)
- To Serve
- Smoked salmon
- A poached egg
Method
Peel and dice the potatoes. Put in a pan, cover with water and bring to the boil. Simmer for 10-13 minutes until tender. Drain the potatoes and return to the pan with a knob of butter. Season and mash.
Lightly steam the spring greens for 2-3 minutes. Drain and add to the potatoes with the spring onion and parsley. Mix well and leave to cool.
Shape into 4 cakes. Dust in a little flour and put in the fridge for 15 minutes.
Fry the cakes in a little oil over a medium heat for 2-3 minutes on each side until golden.
Serve with smoked salmon and a poached egg.