It's been over a month since I last blogged about something with 'nduja in it! Not because I have fallen out of love with it, just because I've had other things to talk about.
Then I saw that Breakfast Club was being hosted at Bangers & Mash and that the theme was brunch. These potato cakes were just the thing.
For me brunch is distinct from breakfast because it is served later in the day and goes well with booze. It has to have both elements (even if you don't actually have booze with it). So normal porridge doesn't make the cut, but whisky porridge (laced with honey, cream and a drizzle of scotch) does. Cornflakes don't, fruit salad does. Vegemite toast doesn't, Welsh rarebit does. Personally, I really prefer a savoury brunch - or a multi-course one where I get sweet and savoury.
These potato cakes are just barely crisp enough on the outside to withstand turning over, and very squishy in the middle. They have a big spicy kick from the 'nduja which makes them perfect alongside a bloody mary.
I had mine just with some baked datterini tomatoes, but Paul had a fried egg on top - poached eggs would be good too. And if you wanted to make the recipe go a bit further, serving one potato cake per person with some baked beans would work really well, or adding some leftover cabbage or sprouts to make 'nduja bubble and squeak would be delicious.
'Nduja Potato Cakes (makes 4)
400g cold mashed potato (leftovers would be good but I didn't have them, so I used a pack of bought mash)
1 tbs oil
Cherry tomatoes (on the vine is pretty but more expensive so suit yourself)
Place the tomatoes in a baking dish and roast at 180C for about 15 minutes, until slightly wrinkled and bursting.
Microwave the 'nduja for 20-30 seconds in a large bowl to make it softer and more mixable, then add the mashed potato and mix until evenly red. Divide into 4 and pat firmly into cakes, dusting well with flour. This bit can be done the night before, covered and then left in the fridge until you are ready to cook them. Fry them in a splash of oil for about 5 minutes a side, not moving them at all in between times and turning them very, very carefully.
Serve with the roasted tomatoes and a large, spicy bloody mary.
|My datterini roasted a bit unevenly|