Potato cakes with asparagus and salsa
( SERVES 4 )
Photo by Tamara West
Make the salsa verde ahead of time - it will keep for 2 days in the fridge, be sure to keep it well covered. The potato cakes can be made up and cooked to order if necessary. Add a poached egg or cook some sausages for the children and pass them the tomato sauce bottle. Serve with a green salad, add some cut tomato and crumbly feta cheese.
|2 cups||Fresh parsley, roughly chopped|
|1 cup||Mint leaves, roughly chopped|
|1 cup||Basil leaves|
|1 tsp||Capers, rinsed|
|2 tsp||Dijon mustard|
|3 Tbsp||Extra virgin olive oil|
|2 Tbsp||Lemon juice|
- Place the herbs, garlic, salt, capers and Dijon mustard in the mortar and crush using the pestle.
- Slowly pour in the oil until the mixture is creamy. Add the lemon juice and season with extra salt and a little pepper to taste.
- Cut the potatoes into even-sized pieces and boil in salted water until tender, about 20 minutes. Drain, dry off over the heat and mash. Using a wooden spoon, beat in 25g of the butter
- Place the remaining 25g butter and 1 Tbsp oil in a frying pan and cook the onion until soft and lightly golden, about 10 minutes. Add to the mashed potato.
- Using the same frying pan, cook the bacon until golden and the bacon fat is sizzling away, add the picked thyme leaves and stir. Add all the contents of the frying pan to the mashed potato and season with salt and pepper. Leave to cool.
- Shape the potato mix into 8 patties (cakes). Pour the remaining 2 Tbsp oil into a frying pan and heat. Place in 4 potato cakes and cook for 3-4 minutes on each side until they have a crisp crust. Repeat with the remaining 4 potato cakes.
- Meanwhile, remove the woody ends of the asparagus spears and discard. Cut spears in half if you wish. Steam the asparagus spears or cook in a small amount of lightly salted boiling water for 2-3 minutes until just tender, then drain.
- Serve the potato cakes topped with the asparagus and drizzle over some of the salsa verde.