Melt in the Middle Potato Cakes with Mustardy Greens

Name: Melt in the Middle Potato Cakes with Mustardy Greens
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: Salt and pepper; Salt and pepper; 200 g (7 oz) kale or spring greens, tough stalks removed and leaves roughly torn; 200 g (7 oz) kale or spring greens, tough stalks removed and leaves roughly torn; Sunflower oil, for greasing; 5 tbsp rice flour; 50 g (1¾ oz/⅓ cup) quick cook polenta; 125 g (4½ oz) Taleggio cheese, cut into 8 cubes; 1 tbsp extra virgin olive oil; 1 tbsp butter; 1 tsp red wine vinegar; 1 heaped tsp Dijon mustard; Bunch of spring onions (scallions), finely sliced; 1 tsp finely chopped rosemary; 1 kg (2lb 4oz) floury potatoes, such as Maris Piper, peeled and cut into 3cm (1¼ in) chunks; Bunch of spring onions (scallions), finely sliced; 1 kg (2lb 4oz) floury potatoes, such as Maris Piper, peeled and cut into 3cm (1¼ in) chunks; 1 kg (2lb 4oz) floury potatoes, such as Maris Piper, peeled and cut into 3cm (1¼ in) chunks

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Love Vegetables

By Anna Shepherd

Published 2024

About

Taleggio is an unctuous, buttery cheese from Northern Italy that melts like chocolate. It really is the secret ingredient here, so try to seek it out in larger supermarkets or cheesemongers if you can. The cakes will hold their shape better once the potatoes are cool, so don’t be tempted to rush the chilling steps.

Ingredients

For the potato cakes

1 kg (2lb 4oz) floury potatoes, such as Maris Piper, peeled and cut into 3cm

Method

Place the potato chunks in a large saucepan, cover with water and salt generously. Cover with a lid and bring to the boil, then simmer for 15–20 minutes, until the potatoes are soft throughout to the point of a sharp knife. Drain the potatoes in a colander, then transfer to a mixing bowl and mash while still hot.

Add the spring onions, rosemary and rice flour to the bowl and mix to comb