Potato pancakes with chard & eggs

1 of 5-a-day brunch eggs folate healthy iron low calorie low fat potato cake vegetarian

N/A

Source

Ingredients

300g mashed potato

4 spring onions , very finely chopped

25g plain wholemeal flour

½ tsp baking powder

3 eggs

2 tsp rapeseed oil

240g chard , stalks and leaves roughly chopped, or baby spinach, chopped

Method

Mix the mash, spring onions, flour, baking powder and 1 of the eggs in a bowl. Heat the oil in a non-stick frying pan, then spoon in the potato mix to make two mounds. Flatten them to form two 15cm discs and fry for 5-8 mins until the undersides are set and golden, then carefully ip over and cook on the other side.

Meanwhile, wash the chard and put in a pan with some of the water still clinging to it, then cover and cook over a medium heat for 5 mins until wilted and tender. Poach the remaining eggs.

Top the pancakes with the greens and egg. Serve while the yolks are still runny.