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Introduction

A decadent variation to the traditional classic dish

Method

  1. Cook the greens in deep slate water till bright green and tender
  2. Drain carefully and roughly chop, discarding any tough stalks
  3. Mixed the mashed potatoes with the green, then cut the goat's cheese into small pieces and add to the potato and greens
  4. Season generously with salt, black pepper and a very little nutmeg (be careful not to add too much nutmeg it can be overpowering)
  5. Stir in the flour
  6. Divide the mixture into four and shape each one into a rough patty (about the size of a think digestive biscuit)
  7. Put the patties on to a floured plate, turning them once in the flour
  8. Pour a thin layer of olive oil in a shallow pan and heat till hot
  9. Lower the patties into the oil and cook for four to five minutes each side, till golden and lightly crisp
  10. Drain briefly on kitchen paper.