Spinach and potato cakes with poached eggs
These Indian-spiced spinach and potato cakes topped with a runny poached egg make a wonderful meat-free lunch or light supper.
Check out our guide on how to poach an egg and avoid a broken yolk every time!
Ingredients
- 600g desiree potatoes, chopped into large chunks
- 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
- Small bunch fresh coriander, roughly chopped
For the stir-fried kale
- 1 tbsp olive oil
- 200g kale
- 2 garlic cloves, very finely sliced
Method
- Heat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a large saucepan, cover with boiling water from a kettle, then simmer for 20-25 minutes until tender when pierced with the tip of a sharp knife.
- Meanwhile, heat 1 tbsp of the olive oil in a medium frying pan and fry the onion until soft and translucent. Add the mustard seeds, cumin and turmeric and cook for 2 minutes more, then set aside.
- When the potatoes are cooked, drain well, return to the pan, then mash until smooth. Put the spinach in a large colander and pour over boiling water from a kettle to wilt it. Press the spinach into the colander with the back of a spoon, squeezing out as much water as possible.
- In a large mixing bowl, mix the mashed potatoes, spiced onions and spinach with a generous pinch of salt and pepper, then form the mixture into 8 even-size cakes. Heat 2 tbsp of the oil in a large frying pan and fry the cakes, 4 at a time, for 3-4 minutes on each side until they have a bit of a crust, then carefully lift onto a baking tray in a single layer. You may need to add more oil to the pan. When all are fried, put in the oven and bake for 15 minutes.
- Meanwhile cook the kale. Wipe the pan clean, then heat 1 tbsp oil over a high heat and fry the kale, stirring occasionally, for 7-8 minutes until the kale is tender but still has a slight bite. Add the garlic for the last 2 minutes, then taste and season.
- For the poached eggs, fill a large saucepan or large deep frying pan with water and bring it to a very gentle simmer – the water should barely be moving. Crack the eggs into the water and poach without touching for 3-4 minutes. Remove the eggs with a slotted spoon onto a plate lined with kitchen paper. Serve 2 cakes per person topped with an egg and some coriander, with the stir-fried kale alongside.
Nutrition
- 444kcals Calories
- 25.7g (4.4g saturated) Fat
- 16.9g Protein
- 32.6g (4.9g sugars) Carbs
- 7.6g Fibre
- 0.5g Salt
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