Place potatoes in a large pot of cold water and put on medium heat. Cook for 25 minutes or until cooked through but not falling apart.

Remove from heat and strain in a colander. Set aside to cool for 15 minutes.

Meanwhile, combine the miso paste with 1 ½ teaspoons of warm water and stir well to dissolve.

Add mayonnaise and stir to combine.

When the potatoes are cool enough to touch, grate them into a large bowl (leaving the skins on)

Add the kale, cabbage, panko crumbs and salt.

Using clean hands, mix to combine until the mixture will hold in to a large ball.

Divide the mixture in to palm size rounds

In a large pan or skillet, heat the peanut oil over low to medium heat.

In batches of three, cook the rounds pressing them down with a spatula to form a ½ inch (1.5cm) pancake.

Cook on low to medium heat for around 10 minutes on each side or until golden brown.

Place the cakes on an absorbent towel while you cook the second batch.

Serve with a good dollop of the miso mayonnaise, a smattering of green and white shallots and a pinch of pickled ginger. Sprinkle with the sushi seasoning mix or chia seeds and seaweed.