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Spring salad with wild mushroom potato cakes

Fergus Drennan from Market Kitchen
Fergus Drennan’s refreshing salad makes the most of the season, and is truly a taste of the great outdoors

Spring salad with wild mushroom potato cakes

Method

1. For the salad: combine all the ingredients together in a large salad bowl.

2. For the dressing: in a small bowl, combine the olive oil and the lemon juice together. Add to the salad and toss well to coat.

3. For the potato cakes: cook the potato in boiling salted water until tender, drain, and mash.

4. In a frying pan, lightly fry the mushrooms until soft. Fold into the mashed potato and add the sea purslane leaves and charlock. Crack in the egg and mix well. Shape into small patties.

5. Heat the oil in a frying pan and add the potato cakes. Cook for 3-4 minutes on each side until golden brown and cooked through. Drain on kitchen paper and serve alongside the salad.

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Serves: 2

Prep: 15 min
Cook: 10 min

Ingredients

For the salad

2 handfuls chickweed, tops only
1 handful wild garlic, roughly torn
4 hawthorn leaves
4 dandelion leaves
1 handful hairy bitter cress
4 leaves garlic Mustard
6 dwarf quince blossoms, flower heads only
3 tbsp sea purslane