- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 10 minutes
- Effort: easy
- 500 g baking potatoes, peeled and cut into large chunks
- 200 g leeks, finely chopped
- 75 g curly kale, finely shredded
- 50 g butter
- 2 tsp caraway seeds
- 1 tsp paprika
- 3 tsp wholegrain mustard
- 2 egg yolks
- 2 tbsp crème fraîche
- 100 g smoked cheddar, thinly sliced
Tips and Suggestions
True vegetarians not only avoid all meat, poultry and seafood, they also avoid slaughter by-products. For this recipe, the chefs at the Vegetarian Society specify free range eggs and cheese that carries a vegetarian logo.
1. Bring the potatoes to the boil in a saucepan then simmer slowly for 30 minutes until cooked. Drain and dry slightly in the pan before mashing or putting through a potato ricer.
2. Sauté the leek and kale in half the butter until soft. Add the spices and cook for a further 2 minutes.
3. In a large bowl, mix together the potato, vegetables, mustard, egg yolk and crème fraîche and form into four large cakes, or eight small ones.
4. Heat the remaining butter in a large non-stick frying pan and gently cook the potato cakes on both sides until golden brown.
5. Top the cakes with the cheese and place under a hot grill until the cheese melts.
6. Serve with a shredded white cabbage and carrot salad, or as a side dish with veggie sausages.
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