Two of these cheese-and-potato cakes are ample for a main course with maybe a spinach or chicory salad to follow.

　　

Ingredients

makes 4, enough for 2

　　greens (purple spouting, Chinese broccoli, Savoy cabbage, etc.) – 7 ounces (200g)

　　cooked potato – 3/4 cup (200g) coarsely mashed

　　goat cheese – 3 1/2 ounces (100g)

　　nutmeg

　　all-purpose flour – a tablespoon, plus extra for coating

　　a little olive oil

　　

Step 1

Wash the greens thoroughly, then cook in deep salted water until bright green and tender. Drain carefully and coarsely chop, discarding any tough stalks.

　　

Step 2

Mix the mashed potato with the greens, then cut up the goat cheese into small pieces and add to the potatoes and greens. Season generously with salt, black pepper, and, if you wish, a very little nutmeg. Stir in the flour.

　　

Step 3

Divide the mixture into fourths and shape each one into a rough patty 2 1/2 to 3 inches (6 to 7.5cm) in diameter and about 1/4 inch (6mm) thick. Put the patties on a floured plate, turning them once in the flour.

　　

Step 4

Get a thin layer of oil hot in a shallow, nonstick pan. Lower the patties into the oil and cook for about four minutes on each side, until golden and lightly crisp. Drain briefly on paper towels and serve.

　　Tender