4 large potatoes
1 cabbage or bag of kale
3 tbsp stock (chicken or veg)
1 tbsp butter
1 tbsp oil
Peel and chop the potatoes and bring to boil in salted water. Shred the cabbage (destalk kale first) and rinse well. Chop the onion and fry in a little butter in a saucepan. Add the cabbage and stock and stir well. Cover with a lid and leave to cook gently.
When the potatoes are ready, drain and mash with the butter. When the cabbage is tender (around 20 mins), add to the potato mixture. Taste and adjust seasoning.
Heat a large frying pan and add the oil. When very hot, tip in the potato mixture and fry until brown. Cut into chunks and turn over (if you can)! Another way of doing this is forming individual cakes and browning them in groups.
Serve with some poached fish or a poached egg on top.