Here is my healthier version of potato cakes which I served with Avocado, tomato and spinach leaves. The rest will be eaten by my son!
250g potatoes, I used Maris Piper potatoes.
20g unsalted butter
70g whole -wheat flour
1 tablespoon oil (I used vegetable but you can use sunflower)
Any topping to serve!
Firstly, I boiled my potatoes for 20 minutes on simmering heat. Make sure you check them if they need another 5! I then strained them and put them back into the pan to eliminate any excess water. After this I put them in a bowl to cool for the next stage.
Once the potatoes where cool enough to work with, I added them into my mixer. You can also do this by hand! I added my butter and mixed well, followed by my seasoning. I then added my flour until well combined, it should look like this:
Once your happy with your dough mix, you want to flour your work surface/board to roll out the dough. Make sure you also flour your rolling pin! I rolled my potato cake into a circular shape then took a cutter so make individual sizes, however this is only optional! I did mine about 1cm thick.
With an oiled pain hot pan, add your potato cake and leave it took on medium heat for around 4 minutes each side. Depending on the thickness it might need longer so keep an eye out. Place them onto a plate until all of your cakes are done. The house should be smelling lovely by this stage!
I added a few spinach leaves with tomato and avocado for my potato cakes, it’s your choice what you add! I hope you enjoy this healthier version, served for breakfast, lunch or a snack!