INGREDIENTS(Makes 12 Bites)
A classic combination of British winter ingredients, this is a great way to use up Christmas leftovers – perfect for Boxing Day drinks parties or perhaps New Year’s Eve. We teach recipes like this on all of our Show-Stopping Canape classes throughout the year which we think make a perfect Christmas gift for the cook in your life.
METHODDIFFICULTY: Medium 1 HR
Preheat the oven to 180°C.
Wrap the potatoes in tinfoil, place on a tray and bake until cooked all the way through. Remove from the oven, discarding the foil, and whilst still hot peel and them mash the flesh well with a fork.
Heat a little oil in a frying pan and add the shallots and garlic. Cook gently until the shallots have softened and are translucent. Add the shredded cavolo nero, butter and 2 tbsp water and stir over the heat until the water has evaporated and cavolo nero has wilted. Allow to cool slightly and mix into the potato mixture with the wholegrain mustard and plenty of salt and pepper.
Place the flour, breadcrumbs and beaten egg in three separate bowls. Then dust your hands with flour and divide the potato mixture into 12, flattening and shaping between your palms to create little cakes.
Lightly coat each cake firstly in flour, then egg and finally breadcrumbs. Set aside on a plate and chill until later if you’re not cooking them immediately.
When you’re ready to cook the cakes, pour enough olive oil into a frying pan to easily cover the bottom. Place over a moderate heat and once hot, gently place several of the cakes into the pan. Fry until golden, turn over and repeat on the other side. Lift out and drain on kitchen paper before serving as they are or with a pot of herbed MAYONNAISE or delicious CHUTNEY.
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