Spinach and potato cakes with poached eggs

Method

1. 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.
2. 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.
3. 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.
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4. 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.
5. 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.
6. 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.