Spiced spinach and potato cakes with poached eggs and stir-fried kale
SERVES 4. HANDS-ON TIME 35 MIN
MAKE AHEAD
Make the cakes up to the point of frying in step 4, then keep covered in the fridge for up to 24 hours before cooking.
FOOD TEAM’S TIPS
You can use leftover mashed potato. When poaching eggs use very fresh ones as they’ll hold together better than older eggs.
• 600g desiree potatoes, chopped into large chunks (see tips)
• 4-5 tbsp olive oil
• 1 onion, finely chopped
• 1 tbsp yellow mustard seeds, toasted in a dry pan
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 200g spinach
• 4 very fresh, large free-range eggs (see tips)
• Small bunch fresh coriander, roughly chopped
FOR THE STIR-FRIED KALE
• 1 tbsp olive oil
• 200gkale