Potato and leek cakes, flavoured with tasty cheese and fresh herbs, make a satisfying vegetarian meal served with big baked tomatoes and accompanied by a simple leaf salad. Use a floury, main-crop potato, such as King Edward, Desirée or Maris Piper, and mature Cheddar or another hard grating cheese with plenty of flavour.
A, B1, B6, C, E, folate, niacin, calcium, copper, potassium, zinc, B2, B12, iron, selenium
Make rosti-style potato and spinach cakes. Use 675 g (1½ lb) potatoes and cook them, unpeeled, in boiling water for just 8 minutes. Drain and cool. Meanwhile, soften 1 chopped onion in 1 tbsp sunflower oil for 2 minutes. Add 1 tbsp chopped fresh root ginger, 1 tbsp cumin seeds and 1 tbsp medium hot curry paste, and cook gently for a further 1 minute, stirring constantly. Add 225 g (8 oz) baby spinach leaves and 3 tbsp water, and cook gently for 3 minutes or until the spinach has wilted. Tip the mixture into a large bowl. Peel the cooled potatoes and grate them into the bowl. Add 3 tbsp chopped fresh coriander, and season with salt and pepper to taste. Use 2 forks to mix together. Heap the mixture in 8 mounds on lightly oiled baking sheets and press down flat. Bake in a preheated 220°C (425°F, gas mark 7) oven for 15 minutes, then turn the cakes over and bake for a further 10 minutes. Serve with a minty yogurt raita, made by mixing 150 g (5½ oz) plain low-fat yogurt with ¼ cucumber, finely diced, and 1 tsp concentrated mint sauce.
*Potatoes are a valuable source of starchy carbohydrates for everyday meals. They can also be a useful source of vitamin C – not so much because of the amount of this vitamin in the potato, but because of the quantity of potatoes that are eaten. Cooking potatoes in their skins and then peeling them afterwards helps to preserve the vitamin content.
*Potato cakes are often fried in oil or butter. Here they are baked to produce cakes that are equally tasty but with a lower fat content.