1. Cook the potatoes for 20 minutes.
2. Heat the cream and butter (don’t allow to boil).
3.  Mash the potatoes with the cream and butter. Flavour with salt and pepper.
4.  Beat the egg whites until stiff. Add baking powder and flour to the mashed potatoes and use a spatula to carefully stir the egg whites through the mashed potatoes.
5.  Fill a pastry bag with the mashed potatoes. Heat the butter in a frying pan. Squirt little blobs into the pan and bake the mini pancakes until golden brown. Keep the mini pancakes warm by putting them on a pan with boiling water.
6. Butter a takoyaki pan and crack an egg in each mould. Bake the eggs until just cooked.
7. Starting with the olive oil, grind all the ingredients in a food processor. Flavour with salt, pepper and lemon juice.
8. Place three mini pancakes, one slice of goat’s cheese and a quail egg on every plate. Add a finishing touch by sprinkling the kale pesto on top.

Preparation tip
Would you like all mini pancakes to be the same size? Use a small glass to cut the mini pancakes evenly.