1474

Kale bubble and squeak cakes with chorizo

  • serves 2
  • Easy

Make your leftovers a little bit more interesting. Serving some crisp smoky chorizo with these kale, bacon and potato cakes upgrades them to proper meal status. Try for a quick brunch or supper topped with a poached egg.

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Ingredients

  • streaky bacon 2 rashers, finely chopped
  • spring onions 2, finely sliced
  • kale 200g, finely shredded
  • mashed potato 200g (or the equivalent weight of potatoes cooked and mashed)
  • cooking chorizo or 6 mini ones

Method

  • Step 1

    Tip the bacon into a large, cold, non-stick frying pan and put over a medium heat. Fry until the bacon browns, add the spring onions for 1 minute, followed by the kale, and stir. Cover (with a lid or baking sheet) and cook until the kale wilts. Take the lid off and add a knob of butter, fry to evaporate any liquid, then add this mixture to the mashed potato. Mix and season well. Form into four cakes and chill while you cook the chorizo.

  • Step 2

    Cook the chorizo in a non-stick frying pan. Try to avoid adding any oil as there will be lots coming out of the chorizo. Remove from the pan and keep warm.

  • Step 3

    Wipe out the pan with kitchen paper and add a knob of butter. Fry the potato cakes until they are crisp and brown on each side and heated through. Serve with the chorizo.

Nutritional Information

  • Kcals 448
  • Carbs 21.8g
  • Protein 26.2g
  • Fat 29g
  • Salt 2.3g
  • Saturates 10.8g
  • Fibre 4.4g
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