A fresh tomato salsa served alongside the spinach and feta cakes is beautiful, too.
3 medium désirée potatoes, peeled
2 egg yolks
1 tbsp plain flour
1 long green shallot, finely chopped
2 tbsp parmesan cheese, finely grated
1/2 tsp sea salt
70g steamed spinach, well squeezed and chopped
100g feta, finely diced
vegetable oil, for shallow frying
Add potatoes to a large pan of water, bring to the boil and cook until tender.
Dice potatoes, and combine with remaining ingredients (apart from vegetable oil) in bowl. Mix well, being careful not to mash.
Divide mixture into 12 and shape into small patties. Flatten each slightly.
Heat oil in frying pan until sizzling, add spinach and feta potato cakes in batches and reduce heat slightly. Cook until golden on both sides. Repeat with remaining.
Drain well on absorbent paper and serve.