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Rocket and potato cakes with buttered shrimp
Serves 4 Starters and mains
Ingredients
- 800g King Edward potatoes
- 1 egg yolk
- 75g wild rocket, tough stems removed and leaves finely chopped
- 175g feta
- 2 tbsp sunflower oil
To serve
- 1 tsp Dijon mustard
- 2 tsp white balsamic vinegar
- 3 tbsp olive oil
- 25g butter
- 90g-100g pack of brown shrimp
- 1/4 tsp finely grated nutmeg
- 2 large handfuls of domestic broadleaf rocket
Method
Peel the potatoes, cut into wedges and cook in boiling salted water for about 10 minutes or until soft. Drain well and mash. When cool, season with black pepper and mix in the egg yolk and rocket. Crumble in the feta and fold together without over-mixing.
Form into 12 even-sized cakes. Heat the oil in a large frying pan. In batches, gently fry on both sides until golden.
Meanwhile, whisk together the mustard, vinegar and oil. Heat the butter, shrimp and nutmeg in a small pan and serve with the hot cakes. Lightly dress the rocket leaves and serve alongside.
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