Potato cakes with spring greens
- 400g Maris Piper potatoes
- 150g spring greens (sliced)
- 1 spring onion (sliced)
- Parsley (chopped)
- Flour (for dusting)
- To Serve
- Smoked salmon
- A poached egg
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.