You’ll Need
For the Irio Cakes
900g floury potatoes, peeled and chopped
200g frozen peas
200g frozen sweetcorn
150g spring greens or kale, finely shredded
2 spring onions, finely sliced
1 tsp ground cumin
50g plain flour
1 tbsp vegetable oil
Sea salt and black pepper
For the Tomato Relish
3 ripe tomatoes, finely chopped
1 small red onion, finely chopped
Juice of 1 lime
1 green chilli, finely chopped
Pinch of sea salt
Optional but dangerous
Fried eggs
Plain yoghurt
Extra chilli
Equipment
No special vessel; lightly oil or line the basket with perforated parchment
Method
Boil the potatoes until nearly tender. Add the peas, sweetcorn and greens for the final 4 minutes.
Drain thoroughly, steam dry and mash roughly so some peas and corn stay whole.
Mix in the spring onions, cumin, flour, salt and pepper and cool for 10 minutes.
Shape eight thick cakes and brush them with the oil.
Preheat your air fryer to 195°C.
Air fry the cakes in a single layer for 12-15 minutes, turning carefully once.
Mix the tomato, red onion, lime, chilli and salt while the cakes cook.
Serve two crisp cakes per person with the fresh relish spooned alongside.