Warm a thin layer of olive oil and a little butter in a shallow, nonstick pan over a moderate heat, then lower in the patties, letting them cook for 5 or 6 minutes until pale gold and lightly crisp on the underside. Roll the mixture into 9 balls or thick patties, using a little flour on your hands if necessary. Fold the drained spring cabbage, well drained of any liquid, and the herbs into the potato together with a little ground black pepper. Wash a couple of handfuls of watercress, shake them dry and set aside.ĭrain the potatoes thoroughly, add 40g of butter then mash them using a food mixer fitted with a flat paddle, or with a potato masher. I used dill, mint, tarragon and parsley – but it will depend what you have around. Remove to a warmed plate whilst you fry an egg per person in the same pan.Slice 3 spring onions finely, discarding any tough dark green leaves as you go. When you are ready to eat, add the rest of the oil to a frying pan and fry the patties over a medium heat for 3-4 minutes on each side. Flatten into patties, lay on a plate and chill until required. Using your hands divide the mixture into 8 even sized balls. Drain and lightly fold through the mash, adding a good seasoning of salt and black pepper. Remove with a slotted spoon and drain for a moment on kitchen paper, then stir though the potatoes.Ĭook the Tenderstem in boiling water for 3 minutes until just tender. When they are ready, stir though the mashed potatoes.Īdd the lardons or bacon to the frying pan and cook over a medium heat until crisp. Whilst the potatoes are cooking, heat two tablespoons of the oil in a non-stick frying pan and fry the onions over a medium heat for about 20 minutes until lightly caramelised. Cook for about 15-20 minutes until soft when pierced with a fork. Put the potatoes into a pan of lightly salted cold water and bring up to the boil.
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