Rissoles

Make sure your mash is cold before you start. It makes it easier to mold.

1. Thinly slice your scallions and combine with the mashed potatoes
2. Ball your potato mixture into 6 - each ball should be around 55-60g
3. Now it's time to bread crumb.- You’ll need 3 bowls. In one bowl crack your eggs and whisk, do not add salt. In the second add your flour and season with salt and pepper In another add the bread crumbs and season with salt and pepper. Start by dipping the potato into the egg and then coating it with the flour, dip into egg again and then cover with bread crumbs. Follow these steps until all the rissoles are covered.
4. We’re ready to fry now. Make sure to be very careful when dealing with hot oil. Get your frying pan on a high heat and add sunflower oil. Wait for 2-3 mins for the oil to get hot and then start to add in your rissoles. Using the tongs turn every few minutes, being careful not to burn them...or yourself!. You want each side to have a lovely golden brown colour.

Kale

1. Make sure to remove the kale leaves away from the stalk. Once removed you can throw the stalk into the compost.
2. Roughly chop your kale.
3. Heat olive oil in a large sauté pan set over medium-high heat until it shimmers.
4. Add kale to the pan, turn the heat to high and add one cup of water. Use a spoon to toss the greens in the oil and water, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and pepper, add vinegar and toss to combine.

Poached Egg

1. Crack your egg into a bowl or onto a saucer.
2. Bring a pan of water with a small dash of vinegar up to a simmer. Don’t add any salt as this will break up the egg white.
3. Tip the egg into the pan.
4. Cook for 3-4 minutes
5. Lift the egg out with a slotted spoon and drain it on kitchen paper.