LITTLE POTATO CAKES WITH YOGURT DIP

SERVES 8 PORTIONS

FOR THE CAKES

7 oz. (200 g) waxy potatoes

sea salt

1 cup (120 g) 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

NUTRITIONAL VALUES

Calories: 115kcal
Fat: 4.1g (0.5g S.Fat)
Carbs: 16.7g
Protein: 3.5g
Sugar: 1.3g
Sodium: 72mg

METHOD

Peel the potatoes and cut them into large chunks before boiling them in salted water for about 15 minutes, or until soft. Drain and place in a bowl. While the potatoes are still warm, mash them with a fork until smooth. Work in the flour, 1 teaspoon more salt, and the herbes de Provence until the mixture is smooth.

Roll out the mixture on a generously floured work surface until it is 1/4in (5mm) thick, using a rolling pin that has also been liberally floured. Cut out discs with a 2 1/2 in (6cm) round cutter or glass dusted with flour. In a pan, heat the oil and fry the potato cakes on both sides until golden brown. Remove and drain on paper towels before allowing to cool.

To make the dip, combine the yoghurt and chives in a mixing bowl and season with salt and pepper to taste. Separately pack the potato cakes and the dip to take with you.

RECIPE NOTES

The potato cakes can be baked in the oven as well. Preheat the oven to 180°C/350°F and place them on a baking sheet lined with parchment paper, pricking each with a fork several times. Bake for 10 minutes in the centre of the oven, then turn them over and bake for another 10 minutes, or until they are a pale golden brown colour.