All Rounder Potato Cakes
All Rounder Potato Cakes recipe by: Natures Trinity
(Makes approximately 15 cakes)
Ingredients:
Four large red-skinned potatoes, leave the skin on and grate on the large rectangular holes on the grater and place into a large mixing bowl.
Four small baby red-skinned potatoes, remove the skins and place into a pot of salted water and bring to the boil until tender. Drain the hot water into another container. Smash the baby potatoes and use a small amount of the water from the other vessel to cream the potatoes. Place these creamed potatoes into the large mixing bowl. Creamed baby potatoes will act as a binder for the ingredients used.
Four tablespoons of Semolina – is the heart of the wheat. It will absorb some of the water from the raw potatoes.
One sizeable brown onion skin removed and finely cut. Add it to the mixing bowl and mix in.
Add the mixing bowl to the refrigerator for thirty minutes. It will ensure further bonding will take place.
In a non-stick frypan add two tablespoons of extra virgin vegetable oil (Tilt the pan for even coverage) and while it is heating, use a tablespoon to scoop out the potato mixture by forming it into a ball. Gently place each ball into the hot oil when the bottom of the ball turns a golden colour use a spatula to flatten it and then flip it to the other side for further cooking.
Use a separate plate to stack the cakes on.
Dressing:
In a mixing bowl add iceberg salad leaves
In another container juice half a lemon and add
one teaspoon of raw sugar and mix it. Pour dressing over the leaves
and toss together.
Julie Eden