colcannon cakes with poached egg
 
 

Using frozen mash and kale saves so much time and fuss - plus, you can measure out the exact amount required, so it's a zero-waste winner, too

serves 4 ready in 40 mins

400g frozen Asda Smooth Mashed Potato
200g frozen Scratch Cook Kale, thawed and drained
3 spring onions, sliced, with 1 reserved, to serve
1tbsp frozen Scratch Cook Chopped Parsley
20g plain flour
5 medium eggs
2tbsp rapeseed oil
1tsp white wine vinegar
160g Grower's Selection Sugarsnap Peas, to serve

1 Cook the mash according to the pack instructions.

2 In a large bowl, mix the mash, kale, 2 of the spring onions and the parsley. Add the flour and season with black pepper.

3 Beat 1 of the eggs and stir into the potato mixture. Divide into 8 and shape into cakes by hand.

4 Working in batches, heat some of the oil in a large
nonstick frying pan and cook the cakes for 3 mins on each side, turning once, or until golden brown and piping hot in the middle.

5 Bring a pan of water to the boil and add the vinegar. Turn the heat down until the water is barely simmering, and swirl the pan. Crack the remaining eggs, one at a time, into the centre of the pan, swirling gently each time. Cook for 2-3 mins, or until the eggs rise to the surface. Drain with a slotted spoon.

6 Cook the peas according to the pack instructions.

7 To serve, stack 2 cakes on each plate and top with a poached egg. Scatter with the reserved spring onion and serve with the peas.