I love kale, with its dark, irony structure, and think it goes brilliantly with the sweetness of peas and the light, fragrant basil leaves in these patties. Bubble and squeak is a really old-school way of using up leftovers, but it’s easy to make from scratch too.
300g mashed potato (leftover or freshly cooked)
50g frozen peas
2 tbsp olive oil
30g butter
2 banana shallots, finely diced
50g kale, roughly chopped
1 large free-range egg, beaten
2 tbsp basil leaves, finely chopped
20g Parmesan, finely grated
2 large tomatoes
½ tsp dried oregano
20g plain flour
Salt and freshly ground black pepper
Avocado slices
2 poached (or fried) free-range eggs (optional)
1. Put the mashed potato and peas into a large bowl and season with little salt and pepper. Set aside.
2. Heat half the olive oil and half the butter in a large nonstick frying pan over a medium heat. When the butter is melted, add the shallots and cook until softened. Then stir through the kale and cook until tender.
3. Tip the contents of the pan into the bowl of mashed potato and peas. Leave to cool slightly, then add the egg, basil and Parmesan and mix well. Form the mixture into 4 equal-sized patties and place in the fridge for 15 minutes to firm up. (You can prepare the patties ahead to this point and keep them in the fridge, ready to cook.)
4. Cut the tomatoes in half, then cut a thin sliver off the base of each half with a sharp knife, so they can sit level. Sprinkle with the oregano and some salt and pepper.
5. Dust your patties with flour on both sides. Place the frying pan back on the heat, add the remaining olive oil and butter and heat until the butter is melted and foaming. Now add the patties to the pan, along with the tomatoes, and cook for 2–3 minutes on each side until browned.
6. Transfer the pea and kale patties and the tomatoes to warmed plates and arrange some avocado slices on top of the tomatoes. I usually have them with poached (or fried) eggs, too.and place on top of the rice. Spoon over the sauce, sprinkle with spring onions and enjoy!