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Servings 4
Calories 526 kcal
Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients
 

Base Recipe

  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 onion, finely chopped
  • 2 garlic cloves, peeled and crushed
  • 1 pinch chilli flakes
  • 200 g baby spinach leaves
  • 1 large ripe tomato, chopped

Kale Sprout Cakes

  • 1 pack kale/sprouts, cooked and refreshed
  • 8 tbsp dried breadcrumbs
  • 1 egg white
  • 8 spicy pepperdew peppers, finely chopped
  • 8 tbsp mayonnaise
  • 8 eggs

Instructions
 

Base Recipe

  • Heat the oil in a medium wok.
  • Add the spices (apart from the paprika) and cook for 20-30 seconds, do not burn.
  • Add the potatoes and mix well, season well with salt and pepper.
  • Add the paprika and spinach and cover with a lid.
  • Turn down the heat and cook for 4-5 minutes, stirring occasionally.
  • Once cooked, add the tomatoes stir well and re season.
  • Cakes

Cakes

  • Cool the base mixture, then crush slightly with a potato masher.
  • Roughly chop half the kale/sprouts add the cooled potato mix.
  • Add the breadcrumbs and egg white mix well then leave for 15 minutes.
  • Mould into 8 small cakes, then gently fry in hot oil and butter until lightly browned and warmed through.
  • Serve with 1 poached egg on each patty.
  • Mix the mayo with the peppers and spoon over the eggs.
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Nutrition Facts
Spiced Potato Kale Sprout Cakes with Poached Eggs Spiced Pepper Mayo
Amount per Serving
Calories
526
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Cholesterol
 
339
mg
113
%
Sodium
 
529
mg
23
%
Potassium
 
910
mg
26
%
Carbohydrates
 
27
g
9
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Vegetables
Cuisine Autumn, ITV This Morning
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