Cheesy Stamppot Croquette Cakes

Method

1. Peel the potatoes, cut into 3 cm chunks and put them in a 18 cm pot. Cover with cold water by 1 cm and add the salt. Bring to the boil over high heat, then turn down to medium heat; cook for 18 min in total from cold. When a chopstick slides in easily, drain and leave them in the pot for 2 minutes to steam dry.

   Add in this stepPotatoes (floury) 400 gSalt ¾ tsp

   high heat→medium heat

2. Chop the kale very finely (5 mm or smaller). Heat the oil in a 24 cm pan and cook the kale over medium heat for 3 min until wilted and no moisture is left in the pan. Wet kale makes the cakes fall apart.

   Add in this stepKale (tough stems removed) 100 gVegetable oil (for the kale) 1 tsp

   medium heat

3. Mash the hot potatoes until smooth, then mix in the kale, sausage cut into 5 mm dice, cheese cut into 1 cm cubes, nutmeg and pepper. Do not add milk, or the cakes will not hold their shape. Shape into 4 cakes about 8 cm wide and 2 cm thick, put them on a plate and chill for 20 minutes to firm up.

   Add in this stepSmoked sausage (about 275 g each) ½Gouda or cheddar 60 gGround nutmeg 1 pinchBlack pepper to taste

4. Put the flour, beaten egg and panko on three separate plates. Coat each cake in flour, then egg, then panko, pressing the crumbs on firmly with your palm.

   Add in this stepPlain flour 2 tbspEgg 1Panko breadcrumbs 50 g

5. Heat the frying oil in a pan over medium heat. When a crumb sizzles straight away, add the cakes and fry for 4 minutes on each side. Fry 4 at a time in 1 batch(es), 8 min in total, until deep golden on both sides, then drain on kitchen paper. Too much heat burns the outside before the cheese melts, so keep it at medium.

   Add in this stepVegetable oil (for frying) 3 tbsp

   medium heat

6. Mix the mayonnaise, mustard and honey for the dip and serve it alongside the hot cakes.

   Add in this stepMayonnaise 3 tbspDijon mustard 1 tspHoney 1 tsp