Potato Cakes

Meat and three veg is the basis of many meals in our house and countless others that have working men grace their table-sides and although the farmer is pretty good at trying new foods, there is always a look of a little disappoint if there is an absence of spud on his plate. There is absolutely nothing wrong with the meat/three veg meal, however sometimes it's nice to have a bit of variety. This is an easy way to achieve compromise; the farmer gets his beloved potato and I get away from the boiled spud!

INGREDIENTS:

• 6 potatoes of medium size, scrubbed but skin on
• 2 eggs
• 1/4 cup flour
• 1 clove chopped garlic
• 2 Tblsp fresh chopped chives and parsley

METHOD:

Put the potatoes into the food processor and use the chopping blade (don't bother with the grating one, it just makes more dishes!) and whiz on full power until the potatoes are all chopped up. Add the remaining ingredients and mix them in. In a large pan heat some oil or butter and put large spoonfuls of the mixture into the pan and cook until golden, then turn to cook the other side. Because the potatoes you started with were raw, I bake these on 180degree Celsius for 10-15mins to cook through.

TIPS:

• You can add a finely diced onion to add to the taste
• To make these an addition to a big cooked breakfast, add some chopped bacon and cut the potatoes a bit chunkier to make rustic style hash browns