Cabbage, kale and potato rösti

Method

1. Bring a medium saucepan of water to the boil and cook the kale and cabbage for about 30 seconds, then drain in a colander. Cool under running water, then put in a clean tea towel or J-Cloth. Squeeze out as much water as possible, then put into a medium mixing bowl.
2. Heat the oven to 150°C/130°C fan/gas 2, line a baking tray with baking paper and put it in the oven. Peel and coarsely grate the potatoes, then put in a clean tea towel and press out any excess liquid as before. Working quickly, add the grated potatoes to the mixing bowl, then stir in the eggs, flour and a good pinch of salt and pepper. Divide the mixture into 6, flattening each piece into a roughly 1cm thick patty shape.
3. Heat half the oil in a large frying pan over a medium heat and fry 3 of the rösti at a time for 5 minutes on each side until golden. Put the rösti in the baking tray to keep warm while you heat the remaining oil and fry the rest. Serve immediately.