Secretts of Milford commissioned this tasty recipe to mark British Breakfast week. Potato cakes in place of bread reflect seasonal produce and provide a wheat free dish. Use wheat free sausage if you are cooking for someone who is gluten intolerant!
-
600
g
cold cooked red skin potatoes (leave the skins on)
-
50
g
white cornmeal (polenta)
-
50 - 75
g
finely chopped young kale leaves (if using older leaves take the leaves off the centre vein)
-
Maldon
salt
and freshly ground black pepper
-
A
couple
of pinches of ground chilli (optional)
-
Enough
white
cornmeal mixed with 2 teaspoons of sweet Spanish smoked paprika to coat the cakes
-
Sunflower
oil
to shallow fry
-
2
rashers
per person of streaky bacon
-
6
sausages
- remove meat from casings and shape into 6 patties (use gluten-free if needed) OR
-
1
Black Barn
sausage patty per person (available from the butcher at Secretts of Milford, Surrey)
-
1
egg
poached
-
1
small bunch
roasted vine ripened cherry tomatoes
- To make the potato cakes:
Place the potatoes in a bowl of a stand mixer with the kale, polenta & seasoning. Mix until all the ingredients are combined. The polenta provides the bonding agent here!
Divide the mix roughly into 6 portions and using a burger press or your hands shape into 6 cakes. Mix the polenta and smoked paprika and coat each cake. Chill until required.
- When needed, pan-fry the cakes in a little sunflower oil to seal.
- Heat the oven to Gas Mark 5 /190C /Fan 170C. Place the tomatoes on a foil lined baking sheet and cook for 15 minutes.
- Heat a small amount of oil and pan-fry the sausage patty to seal with the bacon and then transfer to the oven and place with the tomatoes to finish cooking. Using the same pan seal the potato cakes and cook until golden brown on each side.
- Heat some water in a small pan and poach the egg. Assemble the dish on a warmed plate and enjoy. The potato cakes can be made in advanced and cooked when you need them – we used a burger press here but you can shape them by hand too
