Potato Boxty with Tender Stem Broccoli in a Spring Onion Coconut Sauce

  1.  Firstly, grate the potato. Add the salt and lemon and give the mixture a good squeeze. Some liquid will escape. Do not discard as this starchy liquid will help to bind all the other ingredients. Add the flour, oil, spring onion bottoms and seasoning.
  2. Shape the mixture into patties; you should get about 6 from this quantity. Heat some oil in a large frying pan or skillet. When it’s sizzling, lower the heat to medium and add the patties. Fry the boxty for about 5 minutes on each side.
  3. Meanwhile, make the sauce. Heat the mirin in a small saucepan.  Allow it to reduce for a minute before adding the coconut milk. Reduce for a further 5 minutes before adding the spring onion tops. Blend to a velvety sauce. While this is happening, blanch the broccoli in some salted boiling water for no more than 2 minutes.
  4. Flood each plate with a ladle of sauce and top with two of the boxty and a third of the broccoli.