Ingredients
15 total- 1 tbsp chopped coriander
- 1 tbsp chopped flat-leaf parsley
- 3 medium eggs, lightly beaten
- 100g plain flour
- 75g feta, crumbled
- 4 tbsp olive oil
- 50g blanched almonds
- 230g roasted red peppers, drained
- 1 garlic clove, chopped
- 1½ tbsp sherry vinegar
- 1 tsp smoked paprika
- 1 shallot, finely sliced
- 1 tsp caster sugar
- 1 cucumber, peeled, deseeded and sliced into half-moons
- 1 small handful of dill, fronds picked and roughly chopped
Method
6 stepsStep 1
In a bowl, combine 450g leftover kedgeree (see intro for link to recipe), most of the coriander and parsley, the eggs, flour and feta.
Step 2
Heat 1 tbsp of the olive oil in a 20cm skillet over a low-medium heat. Add the kedgeree mixture, spreading it out evenly with the back of a spoon to reach the edges of the pan. Fry gently for 15-20 mins, or until crisp and almost set.
Step 3
Meanwhile, to make the romesco sauce, put the remaining 3 tbsp of oil in a food processor with the almonds, red peppers, garlic, ½ tbsp of the vinegar and the smoked paprika and blitz until smooth but textured; season.
Step 4
For the salad, toss the shallot, sugar, remaining 1 tbsp vinegar, cucumber and dill in a bowl.
Step 5
Preheat the grill to high. Pop the skillet under the grill for 2 mins or until the top is crisp and golden.
Step 6
Bring the cake to the table in the skillet or invert onto a serving plate and scatter with the remaining coriander and parsley. Serve in thick slices with a dollop of romesco and the cucumber salad on the side. Leftovers will keep in a chilled, airtight container for up to 2 days.