- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Effort: easy
- 2 white potatoes, peeled and cut into chunks
- 2 sweet potatoes, peeled and cut into chunks
- knob butter
- 100 ml milk
- 2 tbsp olive oil
- 100 g curly kale, shredded
- 1 large leek, finely sliced
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- handful coriander, finely chopped
- large pinch cajun seasoning
- 200 g cornmeal, generously seasoned with salt, freshly ground black pepper and Cajun seasoning
- vegetable oil, for frying
- fried eggs, to serve
1. Boil both types of potatoes together in a pan of boiling, salted water for 15 minutes, or until tender. Drain thoroughly then mash together with the butter and milk. Set aside to cool.
2. Heat the olive oil in a large frying pan over a medium-high heat. Add the kale, leek, carrots, onion and garlic and fry for 5 minutes, until the vegetables are just cooked but still slightly crunchy. Set aside to cool then stir in the coriander.
3. Once the vegetable mixture has cooled, add it to the mashed potatoes, season with sea salt, freshly ground black pepper and Cajun seasoning and mix together well.
4. Shape the mixture into patties and toss them in the seasoned cornmeal to coat.
5. Pour vegetable oil to a depth of 1 centimetre into a frying pan over a medium heat. Fry the patties for about 4-5 minutes on each side, until crisp and golden and heated through.
6. Serve the hot patties topped with a fried egg.
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