Nutty Potato Cakes
375g potatoes, boiled & mashed – some may wish to add a little milk and butter
Seasoned flour for coating (add a dash of your favourite spice for extra flavour)
1 egg, beaten
125g almonds, finely chopped
15 ml sunflower oil
Salt & freshly ground black pepper
Parsley sprigs, to garnish
Place the seasoned flour on a plate, the beaten egg on another and the chopped nuts on a third.
Divide the mashed potato into twelve pieces and form each piece into a medallion shape, then coat in seasoned flour, then dip in egg and then the almonds.
Heat the butter and oil in a large frying pan and cook the medallions, a few at a time for about 6 minutes, turning once, until golden.
Drain on kitchen paper and keep warm.
Serve hot, garnished with sprigs of parsley.