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Ingredients
- 125–150g cooked, peeled new potatoes
200g spring greens, cooked, drained and chopped
2 leeks, roughly chopped and washed
A couple of handfuls of wild plants and herbs such as wild garlic, charlock or sea spinach, washed
1tbsp chopped parsley
Salt and freshly ground black pepper
2tbsp vegetable oil
3-4 good knobs of butter
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Method
- Cook the leeks and greens separately in boiling, salted water and drain. If you're using wild garlic, charlock or sea spinach, then just gently cook them in a little of the butter for a few minutes until tender.
- Chop the potatoes and greens, then mix with the leeks, the wild herbs if you're using them and the parsley. Season to taste, then mould the mixture into 4 even-sized flat patties. Heat the oil in a non-stick frying pan and cook the patties for 3-4 minutes on each side until golden. Keep warm in a low oven.
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