Cavolo nero, ricotta and pecorino patties with potatoes

Ingredients

For 1 serving

• Tuscan kale150 g
• Part-skim ricotta100 g
• Pecorino15 g
• Breadcrumbs25 g
• Egg whites30 g
• Potatoes150 g
• Rosemary2 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, lactose, eggs,

In season: November – March

Method

1. Bring a pan of salted water to the boil. Meanwhile wash the cavolo nero and strip the leaves from the tough central rib with your fingers.
2. Peel the potatoes, cut them into roughly 1.5 cm cubes and put them in a frying pan with a lid together with half the extra virgin olive oil, the rosemary and a pinch of salt. Cook covered over medium-low heat for 18 minutes, stirring now and then, until tender and golden.
3. Meanwhile boil the cavolo nero for 6 minutes, until soft; drain, let it cool slightly, squeeze it hard with your hands and chop it finely with a knife.
4. In a bowl mix the cavolo nero with the ricotta, grated pecorino, breadcrumbs, egg white and a pinch of salt until the mixture holds together; if it is too soft add a few more breadcrumbs. With wet hands shape 6 balls and flatten them slightly.
5. Heat the remaining oil in a non-stick pan over medium heat and cook the patties for 3–4 minutes per side, until a golden crust forms; turn them gently as they are soft.
6. Serve the patties with the rosemary potatoes.