Recipe details

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.


  • 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


  1.  Cook the potatoes in a saucepan of boiling salted water for about 15 minutes or until soft. Drain and set aside.
  2. While the potatoes are cooking, heat the olive oil and sauté the kale and garlic for about 3 minutes.  Remove and set aside.
  3. Preheat the oven to 200C/400F / Gas mark 6.
  4.  Line and grease 6 ramekins with baking parchment paper.
  5.  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.
  6. Bake for 30 minutes or until golden and crispy.
  7.  Remove and enjoy hot, cold or warm.


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