1kg Golden Delight or other starchy potatoes (peeled, chopped)
3 cups (210g) fresh sourdough breadcrumbs
1 cup finely chopped flat-leaf parsley
100g kale (trimmed)
20g unsalted butter
1/4 cup (60ml) pure (thin) cream
1 tbs olive oil (plus extra to shallow-fry)
250g bacon (rind removed, chopped)
Finely grated zest of 1 lemon
2 tbs milk
2 tbs salted capers (rinsed, drained, finely chopped)
2 egg yolks
2 tbs lemon juice
1 tsp Dijon mustard
2 tbs light sour cream
1 tsp white wine vinegar
1 cup (250ml) sunflower oil
1 cup flat-leaf parsley leaves
Make the aioli, whiz egg yolks, lemon juice & 1/4 tsp salt in a food processor.
With the motor running, slowly add the oil until thick & smooth.
Add the mustard, sour cream, vinegar, parsley & capers then whiz to combine & season.
Transfer to a bowl & chill until needed.
Place potatoes in a large pan of cold salted water. Bring to the boil over high heat, then reduce heat to medium-high then simmer for 20 minutes or until tender. Drain well.
Heat olive oil in a non-stick frypan over medium-high heat. Cook bacon, stirring, for 8-10 minutes until golden and crisp. Drain on paper towel.
Blanch kale in a saucepan of boiling salted water for 2-3 minutes. Drain & finely chop.
Return potato to the pan over low heat & mash. Add butter & cream, and mash until combined. Add bacon and kale, and stir to combine. Remove from the heat and season.
Line a large baking tray with baking paper. Roll potato mixture into 24 patties and place on the lined tray.
Combine breadcrumbs, parsley & lemon zest in a bowl and season.
In a separate bowl, whisk eggs and milk together. Coat patties with egg mixture, then coat with breadcrumb mixture.
Heat 1cm extra oil in a large non-stick frypan over medium-high heat, then shallow-fry patties, in batches, for 2-3 minutes each side until golden and crisp. Drain on paper towel. Serve warm with caper aioli.