Potato Cakes
Chia Seed Pudding

Something a little different to try with the family.  I cooked the potatoes in the morning as I had 10 minutes to spare in the kitchen.  When it came to preparing the dinner, it didn’t take as long to do.  I also made an entire bag of potatoes, cooked them all up and put half in the freezer for a meal next week.  Kids loved these!

 

1 Bag potatoes peeled, halved and cooked in salted boiling water until tender

4 Tablespoons Nutritional Yeast (I use Marigold Engevita )

Dairy free milk

3 Tablespoons cornflour

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper

Extra virgin olive oil for frying

 

Put the potatoes in a bowl and add the nutritional yeast.  Add the dairy free milk a tablespoon at a time to mash the potatoes to a creamy yet firm consistency. Salt and pepper to taste.  In a separate bowl mix together the cornflour, garlic powder and paprika. Using your hands take the mash and roll into a ball.  Flatten each side to form a pattie shape.  Coat in the cornflour mixture and fry in extra virgin olive oil on each side until crispy.  Transfer to a baking tray.  Use up all the mash and then warm them through in the oven at 180 degrees until nice a hot.

For any enquiries, please contact me at admin@josargent.com

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