Denise says:
- I first made this recipe over Pesach when potatoes become the main carbohydrate and I was experimenting with Red Desiree potatoes which are in season.
- Kale or cavolo nero are equally good with this recipe but not spinach as wilts to nothing and looses its shape.
Ingredients:
- 900g Red Desiree or King Edward potatoes–peeled and roughly chopped
- 50g whole leaf kale or cavolo nero - weight when stalk removed – finely chopped
- 100g unsalted cashew nuts
- 50g butter/ non dairy margarine
- 2 tablespoons extra virgin olive oil
- 2 eggs
- salt and freshly ground black pepper
Method
- Cook the potatoes in a saucepan of boiling salted water for about 15 minutes or until soft. Drain and set aside.
- While the potatoes are cooking, heat the olive oil and sauté the kale and garlic for about 3 minutes. Remove and set aside.
- Preheat the oven to 200C/400F / Gas mark 6.
- Line and grease 6 ramekins with baking parchment paper.
- Mash the cooked potato with a potato rice or fork. Add the kale, garlic, egg, cashew nuts. Mix well and transfer to the prepared ramekins. Season well.
- Bake for 30 minutes or until golden and crispy.
- Remove and enjoy hot, cold or warm.
Tagged in: Butter, Cashew Nuts, dinner, Eggs, English, Kale, Lunch, Picnic, Potatoes, Vegetarian, vegetarian