Sweet potato bubble-and-squeak cakes

Enjoy as a light lunch or supper with peppery winter salad leaves.

Serves 4 Preparation time:

35 minutes, plus chilling

Cooking time:

30 minutes 450g potatoes, cut into chunks

300g sweet potatoes, cut into chunks

25g butter

1 leek, finely chopped 1 garlic clove, crushed 200g kale, finely shredded Good grating of fresh nutmeg

2tbsp freshly chopped sage 1 large egg, beaten

Sunflower oil for frying Plain flour for dusting

1 Put all the potatoes in a large pan of salted water, bring to the boil and simmer for 10-15min, until tender. Drain and leave to steam in the colander to dry out. Mash together roughly or push through a potato ricer.

2 Meanwhile, melt the butter in a pan and gently fry the leek for 15min.

Add the garlic and fry for 1min. Tip into the pan with the potatoes.

3 Bring a pan of salted water

to the boil. Add the kale and cook for 2-3min until tender. Drain well.

4 Add the kale to the potato mixture and mix together well with the nutmeg and sage. Taste to check seasoning, then mix in the egg.

5 Divide the mixture into eight balls, then flatten into cake shapes. Chill for 30min.

6 Put the oil in a large pan to the depth of 2-3cm and heat over a medium heat. Dust the cakes with flour.

Fry for 3-5min per side until golden brown and piping hot. Serve immediately.