Spiced Bubble & Sqeek Cakes with Poached Egg and Spinach
Here at Root Camp, we really enjoy recipes that use leftovers to the best of their ability. In fact, the last day of a course is mainly leftovers and participants are always shocked at how delicious leftovers can be! Have a go at Christopher Trotter’s recipe!
The classic left-over mix, called Colcannon in Ireland; here I have mixed kale with potatoes and formed them into little cakes which, when served with spinach and a poached egg, becomes a splendid supper dish. This recipe uses raw kale but you can also just mix cooked kale with the potato.
A little vegetable oil
1 onion peeled and chopped
8 leaves of Curly kale or equivalent of other kales, stalks removed and shredded separately
1 tsp cumin
½ tsp curry powder
Roughly 400g mashed potato
1 tsp Hebridean sea salt
Freshly ground black pepper
Soften the onion in a pan with the oil and stir in the chopped kale stalks.
Stir in the spices and cook gently for a few minutes.
Stir in the shredded kale leaves, season and cover. Allow to cook gently for a few minutes; the steam from the kale will cook the mixture. Remove the lid and allow the moisture to evaporate. Cool.
Mix the potato with the kale and season with the salt and black pepper; form into small cakes or patties.
Fry in some butter and oil until lightly browned and hot through. Serve with some wilted spinach and a poached egg.