INGREDIENTS
1–2 tablespoons vegetable oil
100 g small to medium kale leaves, trimmed and washed
2 potatoes
50 g cultured butter
80 g white cabbage, shredded
1 onion, finely sliced
75 g cauliflower florets, finely chopped
200 g hot-smoked haddock
100 g chicken or beef fat
4 eggs
watercress sprigs to serve
TO MAKE
Heat a little vegetable oil in a heavy-based frying pan over a medium heat. Add the kale, season with salt and saute for one minute or until crispy. Set aside.
Season the potatoes with salt, place in a steamer and cook for 20 minutes until almost tender but still a touch undercooked. Leave to cool slightly, then grate with a coarse cheese grater.
Melt the butter in a frying pan over a high heat, add the cabbage, onion and cauliflower and saute for a few minutes until soft. Set aside to cool.
Flake the haddock into a bowl. Add the potato and cabbage mixture, season lightly with salt and pepper to taste (remember the smoked haddock is already salted) and mix well. Shape the mixture into eight patties and press each into an 8 cm ring mould.
Melt half the chicken or beef fat in a large non-stick frying pan over a medium heat. Add the patties and cook for three to four minutes, turning halfway through cooking, or until lightly browned on each side.
Meanwhile, melt the remaining fat in a non-stick frying pan over medium heat, and gently fry the eggs, taking care not to overcook the yolks.
To serve, place two patties on each plate and top with a fried egg. Arrange a little watercress on the side and scatter the crispy kale around the plate.
Recipe and images from Shannon Bennett’s London by Shannon Bennett with Scott Murray. Published by Hardie Grant Books.