I love to find recipes that use what I have growing seasonally in the garden, and at the moment I have a crop of potatoes, kale, fresh herbs and a few peas and beans. My peas and beans have not done well this year at all, and seem to have been a target for every slug and snail in my garden. My herbs have also had a bit of munching from my rabbit who escaped his run…he was absolutely delighted when I found him knee deep in basil, parsley and coriander, he gave the chives a miss.
This is a wonderfully versatile recipe, based on a bubble and squeak, and you can mix and match some of ingredients as below…you can also play around with the quantities, which is great if you have an unreliable crop like me.
- 500g potatoes
- 250g cabbage/kale/spring greens etc
- 3 Spring onions
- a giant handful of herbs – dill, mint, tarrgon, parsley etc
- lots of black pepper
- Handful of fresh peas/broad beans
- 40g butter
I did think after I made these that capers might have been nice? I might try a few next time, or you could add some smoked fish to turn this very quickly into a fish cake – in which case you might want to add an egg to bind and some flour to dust before cooking.
What to do;
Boil the potatoes in deep, lightly salted water for 15-20 minutes until tender enough to mash.
Remove the core from the spring cabbage/kale then roughly chop the leaves and wash them. Cook the cabbage in a saucepan with a little boiling water then drain thoroughly.
Slice 3 spring onions finely, discarding any tough dark green leaves as you go. Chop 8 tbsp of herbs. I used dill, mint, tarragon and parsley – but it will depend what you have around.
Drain the potatoes thoroughly, add 40g of butter then mash with a potato masher. Fold the drained spring cabbage, well drained of any liquid, and the herbs into the potato together with a little ground black pepper.
Roll the mixture into 6-8 little rounds, using a little flour on your hands if necessary. Warm a thin layer of olive oil and a little butter in a shallow, nonstick pan over a moderate heat, then lower in the patties, letting them cook for 10 minutes until pale gold and lightly crisp on the underside. Turn each over and brown the other side.
Mine broke up and turned into proper bubble and squeak, but they did begin life as tidy little cakes, I didn’t mind though because I love the crispy bits in bubble and squeak and they had plenty of that.
Lovely served with seasonal vegetable and pickles.