Serves 2
Makes approximately 15 cakes.
Ingredients and method:
One medium to large brown onion, diced. (Remove the skin).
Five medium-sized brown-skinned potatoes, grated on the large oblong holes of the grater. (Do not remove the skin).
One cup of wholemeal flour.
Two egg replacements. Follow the instructions on the packet.
Two tablespoons of mixed herbs, plus add pepper and salt for added taste.
Add one medium to large carrot and grate on the large oblong holes of the grater.
Two fresh cloves of garlic, remove the skin and dice.
Combine all the ingredients thoroughly.
Add 2 tablespoons of extra virgin olive oil to a non-stick pan and swirl it to evenly coat the pan.
Scoop out the mixture using a tablespoon and place it into the hot oil. Seal the bottom of the potato mix first, then gently flatten the potato cake. Turn it over when the bottom edge turns golden.
Enjoy!
I was fortunate to have tried these potato cakes a couple of times and I found them to be the best potato cakes that I have ever had.
They are absolutely delicious.