Potato pancake florentine

Serves: 4

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Total Time: 45

Prep Time: 10

Cook Time: 35

• 200 gram(s) cooked, cooled mashed potato
• 200 gram(s) self-raising flour
• 1 teaspoon(s) baking soda
• 2 medium eggs
• 200 ml milk
• For the topping
• 100 gram(s) (31/2oz) baby spinach leaves
• 4  fried or poached eggs
• Baby red chard or fresh herbs, to garnish

Method

1. Mix together all the batter ingredients until smooth. Season well. Heat a lightly greased 15cm (6in), non-stick frying pan until hot. Add a quarter of the mixture and cook for 3-4 minutes on each side. Remove and place in a warm oven while you make the rest.
2. Place spinach in a colander, pour over boiling water. Drain thoroughly and place in a bowl. Season well. To assemble, place pancakes on warmed plates and top with spinach and fried or poached eggs. Garnish with baby red chard or any herb to taste. Serve immediately.
3. Photographs Peter Cassidy; food styling Sunil Vijayakar

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