| ► Makes 8 Servings | |
| FOR THE CAKES
7oz (200g) waxy potatoes sea salt 1 cup (120g) white spelt flour, plus extra for dusting 2 tsp herbes de Provence 1–2 tbsp oil
FOR THE DIP 3–4 tbsp soy yogurt, or other plant-based yogurt 1 tbsp chopped chives sea salt freshly ground black pepper |
Peel the potatoes, cut into large chunks, and boil in salted water for around 15 minutes until soft. Drain and transfer to a bowl.
While still warm, mash with a fork until smooth. Add the flour, 1 tsp more salt, and the herbes de Provence, and work everything together to a smooth consistency.
Roll out the mix until it is ¼in (5mm) thick on a generously floured work surface, using a rolling pin that you have also liberally coated with flour. Dust a 2½in (6cm) diameter round cutter or glass with flour and cut out discs. Heat the oil in a pan and fry the potato cakes on both sides until golden brown. Remove and drain on paper towels, then leave to cool.
To make the dip, stir together the yogurt and chives and season to taste with salt and pepper. Pack up the potato cakes and the dip separately to take with you. |
| Recipe Notes | |
| The potato cakes can also be baked in the oven. Preheat the oven to 350°F (180°C), place them on a baking sheet lined with parchment paper, and prick each several times with a fork. Bake in the center of the oven for 10 minutes, then turn them over and bake for a further 10 minutes, or until they are a pale golden brown colour. |
LITTLE POTATO CAKES WITH YOGURT DIP
