Kale bubble and squeak cakes with chorizo
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 2 rashers streaky baconfinely chopped
- 2 spring onionsfinely sliced
- 200g kalefinely shredded
- 200g (or the equivalent weight of potatoes cooked and mashed) mashed potato
- cooking chorizoor 6 mini ones
Nutrition: per serving
- kcal448
- fat29g
- saturates10.8g
- carbs21.8g
- fibre4.4g
- protein26.2g
- salt2.3g
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.
