Ingredients

• 1 kg starchy potatoes
• 150 grams chopped chorizo
• 200 grams crumbled feta
• a large handful of chopped rocket or watercress
• 3 eggs, beaten
• pepper to season
• 3-4 handfuls washed salad greens
• 1 peeled and sliced nashi pear
• 30 grams shaved percorino cheese
• rind and juice of 1 lemon
• 2-3 tblsp olive oil
• 1 tsp dijon mustard and pepper

Method

1. Peel and cook potatoes until tender, drain well and mash. Mix with chorizo, feta, rocket or watercress and beaten eggs. Season with pepper. Mould into 8-10 potato cakes.
2. Grill or pan fry with a dash of oil in a non-stick frying pan for 6-7 minutes, turning once, until golden.
3. Combine 3-4 handfuls washed salad greens with a peeled and sliced nashi and shaved pecorino cheese.
4. Toss with a dressing made with rind and juice of lemon, olive oil, dijon mustard and pepper.