Makes 8
adjust servings:

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For the avocado and mint dressing:

  1. Boil or steam the potatoes for 15-20 minutes until tender. Set aside until cool enough to handle, then peel.
  2. Cut the kale away from its main stem and place in a blender or food processor along with the coriander. Blitz until well chopped.
  3. In a large bowl, roughly mash the potatoes, retaining some chunks.
  4. Add the chopped kale and coriander mixture to the potatoes along with all of the spices. Mix well and season to taste. Shape the potato mixture into eight cakes.
  5. Heat a non-stick frying pan over a medium-high heat and cook each cake until golden brown about 4-5 minutes per side.
  6. To make the dressing, combine the avocado, yoghurt, lemon and mint in a blender and whizz until smooth. Add the milk gradually until smooth and glossy.
  7. Season to taste, adding more milk if a looser consistency is desired. Generously drizzle the dressing over the potato cakes to serve.

Nutrition Facts

Per 2 potato cakes(per serving): 192kcals, 5.5g fat (1.2g saturated), 31.9g carbs (2.5g sugars), 5.2g protein, 6.4g fibre, 0.061g sodium