Tonight’s meal feels like a traditional Monday night bubble and squeak type dish, where the leftovers from a Sunday roast are re-hashed into something edible. Even though ours isn’t leftover, it’s all cooked fresh, it’s still a fairly quick and easy post-school ballet run solution; a kind of glammed up eggs on toast (and the kids are still getting their greens!)
Ingredients (serves 3 hungry children):
- 500g new potatoes
- 100g kale, washed and trimmed
- 1 small onion, finely chopped
- 1 tsp mustard seeds
- Half tsp turmeric
- Half tsp cumin
- 6 x eggs
Cover the new potatoes in cold water, cutting them in half if they’re particularly big, bring to the boil and cook for 20 minutes. Add the kale for the final 5 minutes.
While the potatoes are cooking, fry the onion in a little olive oil until soft. Stir in the spices and cook for a further minute or two.
When cooked and tender, drain the potatoes, return to the pan with the onion and spices and gently press with a potato masher. They want to be crushed and sticking together but still retaining some texture – not mashed and soft.
Use a pastry cutter to shape into rounds then fry on either side for a few minutes. Place on a well greased tray and bake at 180C for 20 minutes.
Poach the eggs for 2 minutes in boiling water, then serve with the potato cakes and stir-fried broccoli scattered with sesame seeds.