Olive Magazine

Kale bubble and squeak cakes with chorizo

Published: December 19, 2014 at 2:29 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

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.

Nutrition:
NutrientUnit
kcal448
fat29g
saturates10.8g
carbs21.8g
fibre4.4g
protein26.2g
salt2.3g
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Rustle up these kale bubble and squeak cakes, then check out our classic bubble and squeak, kimchi bubble and squeak cakes, bubble and squeak stuffing and more roast dinner leftovers recipes.

Ingredients

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

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