Meat Free Monday

The humble spud is turned into tasty potato cakes in today's recipe

Being Irish, I just had to feature a potato recipe at some stage. I love potatoes – boiled, mashed, baked, chipped, roasted and made into these tasty potato cakes. Kale is a species of cabbage considered to be a highly nutritious vegetable with powerful antioxidant properties and a cancer-fighting food.

Potato Cakes with Curly Kale


(serves 4)

  •  500g baking potatoes, peeled, cut into large pieces
  • 75g curly kale, finely shredded
  • 50g butter
  • 2 tsp carraway seeds
  • 3tsp grainy mustard
  • 2 medium free range egg yolks
  • 2 tbsp creme fraiche


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 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.

Serve with a shredded white cabbage and carrot salad.