2 packs of The Vegetarian Butcher Meatballs
1 pack of The Vegetarian Butcher Smoked Bacon Strips
1 onion, finely chopped
1 tbsp oil
300 ml water
1 tsp gravy or stock powder
Potato or corn starch for thickening (optional)
50 ml water
2 tbsp vinegar
750 g fresh kale, washed and chopped
1 kg potatoes, peeled and diced into 1 cm cubes
1 tsp caraway seeds
Salt and pepper to taste
A splash of milk and a knob of butter (if desired)
Fry the onions in oil until soft and translucent. Add 300 ml water and the gravy or stock powder and stir. Add the Meatballs and leave to simmer on a low heat. For a thicker gravy add some potato or corn starch. Fry the Smoked Bacon Strips in oil for about 5 minutes until crispy. Turn off the heat and set the Smoked Bacon Strips aside on some kitchen towel to drain and keep warm. Heat the water and vinegar in a large pan. Add the kale and leave to wilt for 5 minutes with the lid on.
Stir the potato cubes, caraway seeds and salt and pepper into the kale and leave to simmer for about 15 minutes. When cooked, drain any excess water and stir until you have a creamy mash. For an even creamier mash try adding some milk and a knob of butter. To serve, divide the mash over 4 plates, add a Meatball to each plate and sprinkle the warm Smoked Bacon Strips over the top. Serve with gravy from the Meatballs.