Potato cakes with spring greens

Potato cakes with spring greens

This recipe for potato cakes made with spring greens is delicious topped with a poached egg

, 21 September 2015

(1 vote)

Potato cakes with spring greens

  • 1 Hour 10 Mins

  • Serves: 2

Add to basket
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.