Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.