Nutty Potato Cakes

To make this dish extra special, top the cooked potato cakes with a spoonful of your favorite mayonnaise (we prefer the nutty flavor of soy mayonnaise), sour cream, or ranch dressing. A sprinkling of chopped chives or finely

Ingredients

115 gram (4oz) potatoes (alternatively use sweet potatoes)

A knob of butter

A little milk.

15 gram mixed nuts, finely ground.

10 gram sunflower seeds, finely ground (alternatively use pumpkin) - Dry roast the sunflower seeds until golden before grinding.

1 spring onion, finely chopped.

Freshly ground black pepper.

Whole meal flour, for coating.

Vegetable oil for frying.

Method of preparation
Peel the potatoes and cut into pieces. Cook in a pan of boiling water until just soft.
Drain and mash the potatoes with butter and milk to a creamy consistency.
Add the nuts, seeds spring onion and pepper to taste, mixing well if necessary, add a little more milk at this stage to give a soft texture which holds together.
From the mixture into 2 round cakes.
Coat with flour and fry quickly in a frying pan in a little oil until golden brown on both sides.
Drain on absorbent kitchen paper and serve hot with a green salad and sliced tomatoes in an oil and fresh basil dressing.