Potato Cakes

 

Up the wow factor with a spoon of lumpfish roe

After a successful attempt using besan ( chickpea ) flour to make falafel, I experimented on potato cakes as well and found it gives stellar results as well.

Besan when used as a gelling agent gives the final product a satiating denseness that flour could not. Besides, besan is able to sustain a longer crunch factor, an important factor to consider when these cakes are planned slightly ahead.

For later batches, I added chopped cured salmon but the possibilities are limitless.

Makes 10 pieces.

Ingredients :

2 potatoes, small cubes

1 carrot, small cubes

1 small onion , chopped

5 T besan flour

1 egg

¼ t sea salt flakes

Method :

Combine potatoes, carrot in a mixing bowl. Microwave on high, 3 minutes until vegetables are soft. Cool.

Add onions, egg, flour in this order. Stir to combine. The batter should be moist , slightly loose and pasty.

Make sure the batter is able to hold together in a spoon without disintegrating.

Heat oil in a flat bottom frying pan, medium high.

Use an ice cream scoop and transfer batter to hot oil. Use a potato masher to lightly flatten the potato batter.

Fry both sides until it is very tan.

Drain and cool. Serve with sour cream and fish roe for the ultimate oomph.