KACHEN #21 (Winter 2019) English edition

IRISH POTATO PATTIES
WITH KALE & LEEK
Serves 4
20 minutes
50 minutes
› 500 g floury potatoes
› 2 leeks
› 200 g kale
› 2 eggs
› approx. 100 g flour
› 1 ½ - 2 tbsp baking powder
› 2 tbsp freshly chopped dill
› approx. 120 ml buttermilk
› salt
› milled pepper
› 2 tbsp butter
› 2 tbsp vegetable oil
1 Wash 2/3 of the potatoes and cook in boiling
water for approx. 30 minutes. Drain, run cold
water over potatoes, peel and press through a
potato ricer.
2 Peel rest of potatoes, wash, grate finely,
and press out onto piece of kitchen paper.
3 Wash leek, clean and cut finely. Break kale
leaves from stalk, cut away thick stalks and
cut central leaf veins flat. Wash leaves well
and blanch for 2 minutes in boiling salt water.
Drain, run over with cold water, let dry and
chop up small.
4 Combine eggs with flour, baking powder, potato
gratings, leeks, kale, dill and buttermilk.
Add milk or flour if needed. Season with salt
and pepper.
5 In a hot, coated pan heat butter with oil; add
dollops of dough with wooden spoon. Fry for
approx. 5 minutes at medium heat, flip and fry
for a further 5 minutes on other side until golden
brown. Fry all patties in this way. Let dry on
kitchen towel and serve, for example, with a
herb dip.
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KACHEN No.21 | WINTER 19