Spiced Potato Cakes

Serves 4

• 700g/1lb 8oz potatoes – peeled and cut into chunks
• 1 medium egg – beaten
• 8 tbsp oil
• 1 leek – trimmed and finely sliced
• 1 tbsp curry paste
• 1 (225g) bag young spinach leaves
• 75g/3oz cheddar cheese – grated
• 4 tbsp plain flour
• Salt and Black Pepper
• Tomato salsa and salad leaves to serve

Cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain, mash with the egg until smooth, leave to cool. Heat 1 tbsp of oil in a pan, fry the leek for 2 mins. Stir in the curry paste, add the potatoes and mix well.

Pierce the bag of spinach and microwave on HIGH for 3 mins, until wilted, or cook leaves in a pan with 2 tbsp of water. Add to the potato mixture add cheese, season.

Shape into 8 cakes. Coat with flour and chill for 15 mins.

Heat half remaining oil and cook 4 of the cakes for 5-6 mins, adding oil as needed, until golden. Drain cakes on kitchen paper and set aside to keep warm until all the cakes are cooked.

Serve with salsa and salad leaves.

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