Potato, Caraway & Cabbage Cakes with Vegan Chorizo

“Chef Student Laura Devaney created this awesome recipe. Caraway potato cakes with vegan chorizo, pink pickled onions and crispy potato skins, drizzled with chilli oil. The chorizo and chilli oil really compliment the creamy cakes.”

Prep time - 15 mins

Cook time - 45 mins

Difficulty - Medium

Serves / makes 2 portions

Ingredients

2-3 potatoes, peeled & cubed into 1.5 inch pieces (save the peels)

2t rapeseed oil

1/2 small cabbage, thinly sliced

1-2t caraway seeds

2 bay leaves

150ml soy milk

1T vegan butter

1/2 sweet white onion, thinly sliced

2 vegan chorizo sausages

3-4 slices pink pickled onions (Make ahead: Add 200ml vinegar, 1T sugar & 1/2T salt -heated until sugar dissolved- and juice of 1 lime to sterilised jar with 2 sliced red onions. Add spices of your choice. Cover & refrigerate for 3-4 weeks)

Splash of chilli oil

Salt & black pepper

Equipment

Method

Preheat the oven to 180c/360f/GM4.
Put the potatoes into a pan of salted cold water, bring to the boil and cook until soft.
Heat the oil in a pan and add the onion with a little salt. Cook down, slowly, until it becomes caramelised. Add the cabbage and cook until soft.
Slowly heat the milk, adding the bay and caraway seeds to infuse whilst heating.
Drain the potatoes once cooked, and mash.
Add the cabbage mixture, butter, some sea salt, black pepper and the milk (including the caraway seeds, but take out the bay leaves) a little at a time. Mix until it forms a soft but still firm enough mash to be able to make into potato cakes (not too creamy) - add the milk in stages to avoid it becoming too soft.
Allow it to cool slightly and then form potatoes cakes about 3/4 - 1 inch thick and about 3 inches wide. At this point they can be placed in the fridge to be cooked later, or placed straight in the oven on a greased baking tray for 8-10 minutes on 180c (or 15 minutes if they’ve been in the fridge to warm through).
Cook the chorizo according to the instructions and slice thinly, on a diagonal once cooked.
Toss the potato skins in some oil and sea salt and air fry (or oven) for 10 mins on 180c.
To assemble, place a potato cake on the plate, add a layer of sliced chorizo and another potato cake. Top with the crispy potato skins and pink pickled onions and add a splash of chilli oil to garnish.