Chorizo and Broad Bean Brunchcakes

When you’ve only got one egg, you need to make it count, and placing a poached egg majestically atop these potato cakes is a good way to do that. Clare Heal calls these brunchcakes but they’d also make a nice light lunch alongside a tomato salad or some wilted spinach. The recipe doesn’t explain how to poach an egg, but all that involves is leaving them for two and a half minutes in a pan of gently simmering salted water. The only crucial thing for a perfect result is that the eggs are really fresh. If in doubt, you could opt for a fried egg instead?

 

Ingredients

2 cooking chorizo sausages

2 large potatoes

500g broad beans in pods (this will give you about 100g after double podding)

2 eggs (optional)

 

Method

  1. Chop the potato into chunks and boil for 10 minutes or until tender. Drain and allow to steam dry for a few minutes.
  2. Meanwhile, slit the skin of the chorizo and crumble the meat into a frying pan. Fry for 5 minutes.
  3. Pod the broad beans and boil them for 5 minutes. (If you want to attempt some kind of slotted spoon manouvre when taking the potatoes out, so you can save the boiling water for the beans then go right ahead!) Drain and allow to cool slightly then remove the silvery grey inner pods. I grant you, this is a bit of a faff but it’s quite satisfying.
  4. Mash the potato, add the chorizo and beans and mix well. Taste and season with salt and pepper.
  5. Shape the mixture into four cakes. If you have time to let these sit, uncovered, in the fridge for half an hour or so it will firm them up.
  6. You can use the red oil that will have leached out of the chorizo for frying the cakes or else sacrifice some of your butter/marge/oil allowance. Cook for about 4 minutes on each side until a golden brown crust begins to form.
  7. Poach your eggs whilst the potato cakes fry, so you can serve them both hot

 

If and Ands

  • Peas would work well in place of broad beans
  • Use a herby butcher’s sausage in place of chorizo for a more traditional fry-up flavour

 

This recipe is written by Clare Heal: a food writer, a private chef and a 2015 WW2 Rationing Challenge participant! You can read more about her on her website and you can read her blog post about the WW2 Rationing Challenge here