Potato Cakes Recipe

(Makes about 15 Cakes)

Ingredients:

• Four Medium Red Skinned Potatoes
• One Medium Brown Onion
• One Clove Of Garlic
• One Replacement Egg – Follow directions on the packet
• Four Tablespoons of Semolina (Whole Coarse Wheat Flour)
• A Pinch of Himalayan Pink Salt
• Two Tablespoons of Extra Virgin Olive Oil

Method:

Grate potatoes on medium size holes, leave skin on

Remove the outer skins from the onion and garlic

Dice the onion and finely grate the garlic

Pour the egg replacement into the bowl and add the Semolina and pinch of salt

Mix all these ingredients together

You will notice that the potatoes will release some water, in between you will need to keep mixing to absorb this water.

When it comes towards the bottom of the bowl there will be more water, scoop as much of this water with every spoonful before placing in the frypan.

Cooking:

Pour two tablespoon of extra virgin olive oil into the frypan, allow it to get hot. Pick up the frypan and swirl the hot oil to cover the base evenly.

Scoop a tablespoon of the mixture with the juice and place it into the frypan, use a spatula to flatten all cakes evenly.

When cooked turn over and cook the other side until golden in colour.

Potato Cakes Side Salad:

One Iceberg Lettuce

Remove leafs to suit a medium to large mixing bowl

Squeeze half a lemon juice into a standard cup and add a teaspoon of raw sugar. Mix this juice together and pour onto the leafs in the bowl.

Toss the lettuce leafs ensuring proper coverage of the lemon juice and raw sugar.

 

I hope you enjoy my potato cakes recipe. I also highly recommend you check out my rice noodles and mixed vegetables recipe!

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