For Gardening Cooking and Healing
You could use coriander, basil and chives instead of parsley for these potato cakes as potato combines so well with these other herbs.
4 medium potatoes, peeled and cut into quarters for boiling
2 eggs, beaten
60ml chopped fresh parsley
4 tablespoons cake flour
2 teaspoons baking powder
1 teaspoon salt
Olive oil to shallow fry
Freshly ground black pepper
Boil the potatoes until cooked, drain and mash.
Mix the beaten eggs with the parsley and combine with the mashed potato.
Sift together the flour, baking powder and the salt and combine with the potatoes.
Heat the oil in a frying pan and, using a dessertspoon, place spoonfuls of the potato cake mixture into the pan.
Flatten with the back of the spoon and gently fry each side of the parsley potato cakes until golden.
Drain the parsley potato cakes on a paper towel.
Serve the parsley potato cakes hot with a green salad for a lunch time bite or as the potato serving for a main meal.
If you make a large batch of parsley potato cakes, they can be frozen for future use.
Just allow the parsley potato cakes to defrost slightly and place under a grill until warmed through.
This is not the only good recipe you can get away with. Also available are more famously Parsley Recipes to prepare using parsley herb.