These potato cakes are scrumptious and easy to make. They are a good way to use leftover potato. The ingredients are cold boiled potatoes (the floury kind), white and wholemeal wheat flour (half-half), plus olive oil, herbs, salt, pepper and other spices. The type of flour and seasonings can be varied according to taste and what you have in the cupboard.
Mash the potatoes coarsely and stir in a beaten egg.
Mix together a finely chopped onion sauteed in olive oil, a large pinch each of dried and ground chilli, coriander and oregano plus a good pinch or two of sea salt and black pepper. Add the seasoning to the potatoes and fold in with a gentle hand (do not overmix or it will become rubbery). Add enough flour so that the mixture keeps its shape when formed into a ball. If you add too much flour mix in a little water to get the correct consistency.
Form into medium-size balls in the palm of your hand and dip in olive oil. Place on greaseproof paper on a baking tray and flatten to about 2cm high (leaving plenty of space for the next one). Bake in a hot oven (180' fan or equivalent) for 15-20 minutes until cooked through and golden brown on top.
Serve warm as a side dish or with a chunk of good quality cheese.
Added by: Nicky
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.