Flavoured with garlic, chives and spring onions, Merrilees Parker's creamy potato-filled kalecakes are great with grilled sausages and onion gravy
By Merrilees Parker
  • Rating:
  • Serves: makes 6 cakes
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 20 minutes plus 1 hr to set
  • Effort: medium


  • 1 bulbs garlic
  • 3 large baking potatoes
  • 50 g butter
  • 4 tbsp double cream
  • 1/2 tsp ground white pepper
  • 2 tbsp fresh chives, chopped
  • 2 spring onions, finely chopped
  • 6 large leaves of kale, spines removed, blanched and cooled
  • 25 g unsalted butter


1. Preheat the oven to 180C/gas 4.

2. Using a sharp knife, trim the very top of the garlic bulb off (this will make it easier to get the roasted cloves out). Prick holes in the potatoes and place in the oven with the garlic.

3. After one hour remove the garlic bulb and leave to cool slightly before squeezing out the soft cloves. Leave the potatoes in a further 30 minutes or until cooked through.

4. When the potatoes are cooked, cut in half and scoop out the flesh. Melt the butter in the cream in a large heavy-based pan and add to the potatoes when hot.

5. Next pass the potatoes, butter, cream and the garlic through a sieve into the pan, tip in the chives and spring onions. Season with salt and white pepper and mix well. Leave until cool enough to handle.

6. Divide the mixture between the four kale leaves and then wrap up into a neat log-shaped parcel. Place onto a plate with the folds facing down and leave to 'set' in the fridge.

7. To serve, heat the unsalted butter in a large frying pan until it starts to foam. Then add the cakes and fry on the folded side first for about a minute, then turn over and place in the oven for about 3-4 minutes to heat through. Serve.

8. Kalecakes are delicious with sausages and onion gravy or with crispy bacon and a duck egg.

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