Preparation: 5 mins
Cooking: 30 mins
- 4 Wood Pigeon Breasts
- 150g Mash
- 30g Sauteed Leeks
- 30g Sauteed Greens
- 20g Associated Cress
Season and sear the wood pigeon in a hot pan and set a side.
Mix the leeks and greens into the mash, season then divide and shape into four equal cakes.
Pan fry the potato cakes until golden brown.
Place onto a serving plate, top with the wood pigeon and garnish with the cress.