Potato & kale flat cakes with roasted garlic

INGREDIENTS FOR THE ROASTED TOMATOES

200g cherry tomatoes on the vine

3 spring onions, sliced at an angle

2 garlic cloves, sliced

2 small sprigs of rosemary

FOR THE FLAT CAKES

300g steamed and mashed potatoes ½ tsp paprika

3 large steamed kale leaves, trimmed, stalks removed and shredded

1 tbsp chopped parsley ½ tsp ground cumin 5 tbsps millet Salt and freshly ground black pepper

Coconut oil

Rosemary or thyme, to garnish (optional) Toasted cashew nuts, to garnish (optional)

METHOD

1 Pre-heat the oven to 180°C/fan 160°C/gas 4.

2 To cook the tomatoes, place the cherry tomatoes, spring onion slices and

garlic in a roasting dish and add some coconut oil. Roast for about 15 to 18 minutes until cooked. Toss from time to time.

3 To prepare the cakes, place the mashed potatoes, paprika, kale, parsley and cumin into a bowl, season with salt and freshly ground black pepper. If the mix is too stiff, add in a tablespoon or two of almond milk.

4 To shape the cakes, wet your hands and shape into large flat cakes (about 8cm in diameter).

5 Place the millet grains into a small blender and blend until textured and split. Pour out onto a large plate and pat it on to cover the cakes. Leave them in the fridge for 30 minutes to set.

6 Heat a frying pan with a little coconut oil, add the cakes and fry until golden, then turn over and brown on the other side.

7 To serve, place a flat cake onto serving plates, spoon over the roasted tomatoes and their juices. Garnish with sprigs of rosemary or thyme and some toasted cashew nuts if you are using them.