Author Jean Morrison
Yummy Potato Patties
I was reading in a magazine about potato scones. They are a Scottish creation. I needed to make them easier to cook so I created my own version and added a little garlic to the recipe. My husband thought they were very nice but I felt I could improve on them. Since the first version I've added some sun dried tomatoes and Parmesan cheese to the recipe. The rest of the family tried them on the weekend and they all wanted the recipe.
They are nothing like scones as we know them so I changed the recipe title to patties rather than scones. To me a potato scone doesn't sound overly appealing anyway
40 minutes, excluding cooling time
Cooking time: 20 minutes
Quantity: Serves 4
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700 gm potatoes, weighed after peeling
2 tablespoons butter
1 and 1/2 teaspoons salt
1/4 cup finely grated Parmesan cheese
1 and 1/2 teaspoons garlic from the jar
1 cup plain flour
40 gm finely chopped sun dried tomatoes
Extra flour to coat patties
Oil to cook patties
Cook potatoes in a pan of water until cooked. Mash in the butter, salt, Parmesan cheese and garlic. Tip in the flour and sun dried tomatoes and mix in with a spatula until well combined.
Place in the fridge for an hour to cool. Divide into 8 equal portions. Form into patties about 1 centimetre thick. Gently toss in flour.
Heat the oil in a large frying pan. Cook the patties for about 10 minutes on each side until golden brown.
When you first add the flour it appears to be way too much but persist because it eventually mixes in well. These are yummy re-heated the next day.
If you don't have sun dried tomatoes or Parmesan cheese still cook the patties as they will still taste great. I might make them next time with finely chopped spring onions in them. Maybe add some herbs or other ingredients to experiment.
There are literally thousands of potato varieties. Potatoes include both protein and fibre and are high in complex carbohydrates. They contain vitamins B, C iron and potassium.
Cheese is extremely popular due to its variety of tastes and textures. Some cheeses like Feta and mozzarella are mostly used in salads or on pizzas. Other cheeses, both hard and soft are perfect for cheese boards where their flavours can be truly appreciated. Cheeses contain valuable amounts of protein, calcium, vitamins and minerals but some cheeses, particularly hard ones, are high in saturated fat. Cheeses fall into two categories - hard and unripened. Hard cheeses are generally matured for many months and their flavours develop over this time. Examples of hard cheeses are cheddar, Parmesan, goat's cheese, haloumi, Feta and mozzarella. Unripened cheeses are young and immature and they have a light, mild taste. Examples are ricotta, cottage, fromage frais, quark and cream cheese. Enjoy cheese but be aware of the fat content and the amount you consume.
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