Smoked cheese potato cakes with crispy kale

Method

1. Heat the oven 190°C/170°C fan/ gas 5. Cook the potatoes in boiling salted water for 12-15 minutes until tender. Drain and return to the hot pan to dry briefly. Leave until cool enough to handle (or use rubber gloves), then coarsely grate into a large mixing bowl, discarding the skins. Mix in the butter.
2. Meanwhile put the eggs in a small pan of boiling water and cook for 10 minutes. Cool under running water. Brush the tomatoes with oil, put in a large roasting tin with the whole garlic cloves, season with salt and pepper, then roast for 20 minutes or until softened and starting to brown. Remove from the oven and set aside. Turn the oven to 150°C/130°C fan/gas 2. Toss the kale in a little oil, season with salt and pepper, then put on a large baking sheet in a single layer. Roast for 10-15 minutes, turning once, until crisp. Keep an eye on it, as it can burn easily. Meanwhile, shell the eggs and grate into the potato. Mix together all the ingredients for the mayonnaise and keep chilled.
3. Squeeze the garlic out of its skin and fold into the potatoes along with the grated cheddar, capers and parsley, then season to taste. Return the tomatoes to the turned-off oven.
4. Sprinkle some flour on a plate, shape the potato mixture into 8 thick rounds, 8cm in diameter, then dust in flour. Heat enough oil to cover the base of a large non-stick frying pan, then fry the potato cakes in 2 batches for 3 minutes on each side until crisp and golden. Drain on kitchen paper and keep warm in the oven while you cook the rest.
5. Serve the cakes with the roasted tomatoes, kale and caper mayo.