Potato Broccoli Cakes

Serves four people (as a side dish) 

Ingredients: 
(Select organic ingredients as much as possible) 
- 4 large-sized potatoes, peeled and roughly chopped
- 1 medium stalk of broccoli, with the florets washed and lightly steamed
- 3 spring onions, including the green parts (or 2 medium-sized leeks with most of the green parts removed), chopped vertically
- 3 small-sized eggs, lightly beaten
- A handful of fresh cilantro, finely chopped
- A splash of extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste

Preparation: 

Put potatoes in a pot full of water and bring to a boil. Reduce heat and let the potatoes continue to cook until they become mushy (check with a fork every now and then). Drain the water away and mash the potatoes in the pot using a wooden spatula. Transfer into a big bowl and keep aside. Chop steamed broccoli florets very finely and add to the potato bowl. Add all remaining ingredients to the bowl and whisk together. Use hands to shape the mixture into small patties and bake in the oven on parchment paper at 230°C (or 450°F) for 25 minutes or until the cakes become lightly browned. Enjoy with a salad on the side!