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.

By , 21 September 2015
Potato cakes with spring greens
  • Ready in: 70 mins
  • Serves: 2
  • Price: £1.38 per serving
Nutritional Info
Each 378g serving contains
  • Fat 25
  • Sat Fat 6.5
  • Sugar 2.7
  • Salt 2
  • Cals 481
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 533kJ/127kcal.
  • 400g Maris Piper potatoes
  • Butter
  • 150g spring greens, sliced
  • 1 spring onion, sliced
  • Parsley, chopped
  • Flour, for dusting
  • Smoked salmon, to serve or streaky bacon and a poached egg, to serve
  • 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 or streaky bacon and a poached egg.