Mozzarella potato cakes with tomato salsa and purple sprouting broccoli
- Details
- By Laurence Guy
- Start by washing and evenly cubing 800g white potatoes before boiling in lightly salted water until well cooked.
- Drain the potatoes and add the juice of one lemon and 2 crushed garlic cloves along with a good glug of olive oil, a ball of mozzarella torn into small pieces and season.
- Mash the potato mix until smooth and form into little potato cakes. Coat with flour and fry on each side until golden.
- Place in the oven to keep warm while prepping the rest of the dish.
- To make the salsa, add 200g diced tomatoes to a pan on a medium heat with a clove of chopped garlic, a good pinch of dried chilli, seasoning and a glug of olive oil.
- Cook the tomatoes for a few minutes before adding a tablespoon of balsamic vinegar and remove from heat.
- Trim the purple sprouting and boil in salted water for 3 minutes before serving immediately with the potato cakes and salsa.
