bunch spring onions, sliced
1 tablespoon butter
200g potatoes peeled, cooked and roughly mashed
100g Savoy cabbage, winter greens or Brussels sprouts, shredded and cooked
a small bunch of chopped herbs
(coriander, parsley or chives)
2 tomatoes, diced
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 poached eggs
Cook half the spring onions in a knob of butter.
Mix with the potatoes and cabbage, or other greens and half the herbs, seasoning really well. Form into 4 small cakes.
To make the salsa, mix the rest of the herbs and spring onion with the tomatoes, olive oil and vinegar.
Fry the cakes in a little more butter for 5 minutes each side, on a medium heat, until golden and crisp. Serve 2 cakes per person topped with a poached egg and the salsa.
Where you can buy the ingredients
- Lockleaze Larder (11.30am–1.30pm Wednesdays)
- Cookies Café
- Boing! Soft Play
Thanks to Lou Kirby for the recipe