Makes 16
| 700g | floury potatoes |
| Pinch | salt |
| 1 | head broccoli (about 300g) |
| 2-3 | spring onions |
| 1 tsp | flaky sea salt (or less of regular salt) |
| To taste | freshly grated nutmeg |
| 2 Tbsp | chopped parsley |
| ½ tsp | chopped thyme or marjoram |
| 1 large | free-range egg, lightly beaten |
| 1½ cups | grated tasty or vintage cheddar cheese |
| For frying | oil and butter |
Serving suggestions
Lemon wedges, flaky sea salt and chutney or chilli salsa
- Peel potatoes and cut into large cubes. Cook in gently boiling salted water until just tender. Drain and leave to dry off in the steam.
- Trim broccoli and cut into florets. Include some of the stem as long as it is not too fibrous. Cook broccoli in a saucepan of gently boiling salted water for about 5 minutes, until crisp-tender. Drain, then dry off with paper towels. Chop roughly.
- Trim spring onions, slice then chop. Put spring onions in a bowl with flaky sea salt, nutmeg, herbs, egg and cheese. Add cooled potatoes and broccoli. Mix together, crushing the potatoes somewhat, but avoid turning the mixture into a mash. Shape into 16 cakes, but don't fiddle with them — rough is good — and if they collapse a little during cooking, you'll get more crispy bits! Chill for 1 hour.
- Heat 2 tablespoons of oil in a large frying pan (skillet) over medium-high heat. Drop in 2 tablespoons of butter, and once it is sizzling, add half the cakes. Cook until golden on both sides, turning carefully with a spatula in one hand and a spoon in the other. Transfer to a plate. Cook remaining broccoli and potato cakes, adding more oil and butter if needed.
- Squeeze a little lemon over the top and sprinkle with flaky sea salt. Serve stacked, with chutney or chilli salsa on the side.
These recipes are an edited extract from Shared Kitchen: Real Food from Scratch by Julie & Ilaria Biuso. Photography by Manja Wachsmuth. Published by Bateman Books. RRP $39.99. See sharedkitchen.co.nz.
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