Powercut Potato Cakes with Radish Leaves & Sorrel Mayo
We had yet another planned powercut today (they are upgrading the electricity network in the area) and my thoughts turned to what I could cook with just a gas hob. And this is the result!
This is really a good recipe for using up leftover mashed potato / champ / colcannon. But I rarely have any leftover so I have to make it all in one go…
Makes 4 or 5 potato cakes
500g potatoes (floury or very floury)
Butter and/or olive oil
Small bunch of three-cornered leek, finely chopped
Bunch of radish leaves (or other seasonal greens), roughly chopped
1) Wash and peel your potatoes then chop into chunks (around 2-3cm - the smaller you chop the quicker they’ll cook). Peeling is optional. For this recipe I don’t bother.
2) Steam the potatoes until soft (you could boil them in salted water, but I’m going through a little phase of using the IKEA steaming tray my Dad bought me - thanks Dad!)
3) While the spuds are steaming. Put some butter (or olive oil) in a pan with the three-cornered leek and greens and plenty of seasoning. Wilt them down over a medium heat and then take the lid off to let lots of the moisture to escape. (To save on washing up, use a frying pan for this which you can then reuse to fry your potato cakes)
4) Once the potatoes are cooked, drain them and throw them back in the pan. Leave them for a couple of minutes to let off a load of steam. You want your mashed potato to be nice and dry so it’s easier to work with.
5) After a couple of minutes, mash the potatoes once and then add the greens and mash again. Taste the mash to check the seasoning.
6) Leave the mash to cool (make the mayo while you’re waiting - see below)
7) Once cool, shape the mash into burgers - use plain flour or fine semlina or polenta on the outside to stop them sticking to your hands.
8) Fry in a good glug of olive oil over a medium heat for around 5 minutes on each side so they are crispy on the outside and warm in the middle.
For the sorrel mayo
Makes 120ml (plenty for 4 potato cakes!)
1 egg yolk
1 teaspoon white wine vinegar
pinch of salt
1/4 teaspoon (or less!) of dijon mustard
110ml oil (I use mainly sunflower oil with a good glug of olive oil in it)
2-3 sorrel leaves, finely chopped
1) Put the egg yolk vinegar, salt and mustard in a bowl and mix with a whisk
2) Measure out the oil into a small jug and then slowly drip in the oil while whisking the egg mix constantly.
3) Once the mixture starts to thicken up you can add the oil more quickly.
4) Add the chopped sorrel and mix again. Taste and adjust the seasoning if needed.
5) Serve with your hot, crispy potato cakes and a green salad