Use whatever veg you have available, seriously the sky is the limit with this one: grate some carrot or courgette, use leftover cabbage (you could make bubble and squeak style cakes), tinned peas, etc. If your mash is too wet just add a bit of extra flour. Ideal recipe to use mashed potato left over. Serve the potato cakes with the grilled tomatoes. Add 2 tbsps of oil to a large frying pan, when fry the potato cakes on one side for 4-5 min until golden brown. To cook them you can either put them in the oven for 10 min, place them under the grill for 3-4 min or cook them in a frying pan cut side down until they start looking tender.
Slice the tomatoes in half, brush with oil and season. To cook the tomatoes: use a small sharp knife to cut out the eye of the tomato (where the stalk meets the fruit). Put a couple of tablespoons of flour on a plate and roll each ball in it until lightly coated, then gently flatten into 1cm patties. Mash them and allow to cool downĪdd the diced pepper, sliced spring onions, sweetcorn, and flour and mix wellĪdd the egg, seasoning, and mix again until well combined.ĭivide cake mix into 12 balls. Drain and return to the saucepan in low heat for a couple of minutes to make sure that they are dry. Put potatoes in a sauce pan, cover with cold water and bring to the boil, reduce the heat and cook until just soft.
120g flour plus some extra for coating the cakes
0 kommentar(er)
