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Potato Cakes with Chard and Taleggio

From Mabry's Online Market

<p>Bubble and squeak is an iconic British dish made by frying leftover boiled potatoes and cabbage to make a large, flat potato cake that is crisp outside and soft within. Bubble and squeak can be as simple as the traditional leftover cabbage and potato fry-up or somewhat more sophisticated with the introduction of cheese, smoked pork, fish, or other vegetables. The bells-and-whistles versions can often successfully disguise the fact that your supper is made from stuff you found at the back of the fridge. Keeping the potato pieces quite coarse makes the texture more interesting.</p>
Source: Tender - a cook and his vegetable patch by Nigel Slater (Entered by Susan Bishop)
Serves: makes 4, enough for 2

7 oz chard leaves and (only) the finer stalks
large bunch basil
1/3 cup olive oil
2 teaspoons lemon juice
5 oz Taleggio cheese
2 1/2 cups cooked potatoes, coarsely mashed
1 tablespoon all-purpose flour
4 tablespoons parsley, chopped
6 tablespoons cornmeal
a little olive or peanut oil for frying

Step by Step Instructions
  1. Wash the chard thoroughly, then steam or boil until the stalks are tender. Drain well. Process the basil leaves and their stems and the olive oil in a food processor, then stir in a pinch of salt and the lemon juice. Set aside. Coarsely chop the chard, leaving four beautiful leaves on one side.
  2. Cut the cheese into small pieces and mix with the coarsely mashed potatoes. Season generously with salt and black pepper, then stir in the flour, parsley, and chopped chard. Divide the mixture into fourths and shape each one into a rough patty about the diameter of a digestive biscuit. Tip the cornmeal onto a plate, then turn the patties in it to coat.
  3. Warm a thin layer of oil in a nonstick frying pan. Set the patties into the pan and cook for about four minutes on each side, until golden. Let rest briefly on paper towels to drain while you dip the reserved chard leaves in the frying pan, just to warm them through. Serve the cakes topped with the chard leaves and a drizzle of basil oil.