Smoked cheese potato cakes with crispy kale

Name: Smoked cheese potato cakes with crispy kale
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 4
Ingredients: 1 large handful of chopped flat-leaf parsley leaves; 1½ tbsp butter; 1 tbsp nori flakes or 2 tbsp finely chopped flat-leaf parsley leaves; flour, for dusting; 6 tbsp mayonnaise; juice of ½ lemon; 4 large handfuls of curly kale, tough stalks discarded, torn into large bite-size pieces; 1 tbsp drained capers, rinsed, patted dry and finely chopped; olive oil, for frying, plus extra for brushing and drizzling; sea salt and freshly ground black pepper; 4 handfuls of cherry tomatoes; 4 tbsp capers, rinsed, patted dry and roughly chopped; 2 hard-boiled eggs, peeled and grated; 100 g/3½ oz/heaped 1 cup grated smoked Cheddar cheese; 3 smoked garlic cloves or regular garlic; 750 g/1 lb 10 oz white potatoes, peeled and quartered

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 10

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

If possible, use a naturally smoked Cheddar in the potato cakes, rather than a smoke-flavoured one, which can lack the intensity of flavour and requisite dry texture. The smoked garlic embellishes the overall smokiness of the potato cakes, but you could use regular garlic instead.

Ingredients

750 g/1 lb 10 oz white potatoes, peeled and quartered
1½

Main course
Supper
Vegetarian
Gluten-free

Method

Preheat the oven to 190°C/375°F/Gas 5. Cook the potatoes in plenty of boiling salted water for 12–15 minutes