Curly kale and potato cakes

A warming vegetarian supper for the cold months, crammed with nutritious leafy greens
By The Vegetarian Society
Curly kale and potato cakes
  • Rating:
  • 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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