1kg Golden Delight or other starchy potatoes, peeled, chopped
1 tbsp olive oil, plus extra to shallow-fry
250g bacon, rind removed, chopped
100g kale, trimmed
20g unsalted butter
1/4 cup (60ml) pure (thin) cream
3 cups (210g) fresh sourdough breadcrumbs
1 cup finely chopped flat-leaf parsley
Finely grated zest of 1 lemon
2 tbs milk
2 egg yolks
2 tbsp lemon juice
1 cup (250ml) sunflower oil
1 tsp Dijon mustard
2 tbsp light sour cream
1 tsp white wine vinegar
1 cup flat-leaf parsley leaves
2 tbsp salted capers, rinsed, drained, finely chopped
To make the aioli, whiz egg yolks, lemon juice and 1/4 tsp salt in a food processor.
With the motor running, slowly add the oil until thick and smooth. Add the mustard, sour cream, vinegar, parsley and capers, and whiz to combine, then season.
Transfer to a bowl and chill until needed.
Place potatoes in a large pan of cold salted water. Bring to the boil over high heat, then reduce heat to medium-high and simmer for 20 minutes or until tender. Drain well.
Meanwhile, heat olive oil in a non-stick frying pan over medium-high heat. Cook bacon, stirring, for 8-10 minutes until golden and crisp. Drain on paper towel.
Blanch kale in a saucepan of boiling salted water for 2-3 minutes. Drain and finely chop.
Return potato to the pan over low heat and mash. Add butter and cream, and mash until combined. Add bacon and kale, and stir to combine. Remove from the heat and season.
Line a large baking tray with baking paper. Roll potato mixture into 24 patties and place on the lined tray.
Combine breadcrumbs, parsley and lemon zest in a bowl and season. In a separate bowl, whisk eggs and milk together. Coat patties with egg mixture, then coat with breadcrumb mixture.
Heat 1cm extra oil in a large non-stick frying pan over medium-high heat, then shallow-fry patties, in batches, for 2-3 minutes each side until golden and crisp. Drain on paper towel
Serve warm with caper aioli.