Potato Cakes With Swiss Chard And Tomato Sauce

• 1 2/3 lb potatoes, peeled
• 1/4 cup potato flour
• 1 None egg
• None pinch grated nutmeg
• 1 1/4 lb swiss chard, 4 leaves finely diced, remainder roughly chopped
• 3 tbsp oil
• 1/2 lb cherry tomatoes
• 1 None onion, peeled and finely diced
• 2 cloves garlic, peeled and finely chopped
• 1 sprig fresh rosemary, leaves stripped from stem and finely chopped
• 2/3 cup vegetable stock
• 2 tbsp butter
• 6 sprigs fresh flat-leaf parsley, finely chopped
• 1/2 cup creme fraiche or sour cream

1. Cook the potatoes in boiling salted water for 20 mins. Drain then press through a potato ricer. Add the potato flour, egg and nutmeg, season then mix in the diced chard leaves. Shape into 8 round, flat cakes.
2. Heat the oil in a saucepan and saute the tomatoes for 3 mins, or until they split open. Remove from the pan with a slotted spoon. Add the onion and garlic to the hot oil and saute until softened. Add the chopped chard, rosemary and stock and simmer for 2 mins. Season then add the tomatoes and heat through.
3. Meanwhile, melt the butter in a large frying pan and fry the potato cakes, turning once, until golden on both sides. Arrange 2 per plate and garnish with the tomato sauce. Sprinkle with the parsley and add a dollop of creme fraiche.

potatoes, potato flour, egg, nutmeg, swiss chard, oil, cherry tomatoes, onion, garlic, rosemary, vegetable stock, butter, parsley, crueme fraueeche

Taken from recipes-plus.com/api/v2.0/recipes/15975 (may not work)