Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Remove any tough stems from the greens.

Bring a pot of water to the boil.

Measure out the flour.

Fill a medium bowl with ice water.

Place the leaves in the boiling water for 15 – 20 seconds, the strain out and place directly into the ice water to stop the cooking process.

Once the greens have completely cooled, roughly chop with a knife.

Place the chopped leaves in a bowl and add the eggs and flour. Season with salt and pepper and mix well.

Shape the mixture into small cakes, and place in the fridge for 20 minutes to firm up.

Heat the oil in a frying pan over medium high heat, and once hot add the cakes. Fry on both sides until golden brown, about 5 minutes each side.

Place on a paper towel to drain excess oil and serve with lemon wedges.