A great seasonal recipe from The Ethical Chef using produce from Riverside Market! This months producers: Blaencamel Farm, Spice of life, The Olive Bar & Cardiff Herb Co.
Journal1 April 2012
Nettle and Wild Garlic Potato Cake
Ingredients
- 400g Charlottle potatoes
- 30g Wild Garlic
- 30g Nettles
- 10ml Olive Oil
- 50g Olive Paste
- Pinch Salt
- Pinch Pepper
Method
- Peel and chop your potatoes and then boil in salted water until slightly tender.
- Bring a pan to the heat and add the cooked potatoes along with some some oil and fry until you get a nice brown crispy edge. Set aside to cool.
- Wash your Wild Garlic and Nettles before giving them a quick blanch in some boiling water to kill the sting and reduce the strength of the garlic.
- Chop up the Wild Garlic and Nettles and mix with the Olive Paste and then fold into the cold potato mix.
- Shape into rounds or moults, foil and then pop in a nice hot oven and sit back till ready!
From The Warren, Carmarthen · warrenmanselst.co.uk/journal/nettle_potato_cake
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