POTATOES

POTATO PATTIES WITH YOGHURT AND GREEN HERB SAUCE

Serve these patties as a snack, starter or alongside grills. Although they have the appearance of small birds’ nests made in a hurry, it’s the taste that counts.

PREPARATION TIME: 25 minutes | COOKING TIME: 12 minutes | MAKES: 6

250 g (9 oz) potatoes, scrubbed

1 medium carrot, scraped

sea salt flakes and freshly ground pepper

²/₃ cup (100 g/3½ oz) crumbled feta

2 spring onions (green onions/scallions), finely chopped

2 eggs, beaten

¼ cup (60 ml/2 fl oz) olive oil

½ cup (130 g/4½ oz) natural yoghurt

1 tablespoon chopped mint leaves

1 tablespoon chopped parsley

Coarsely grate the potatoes and carrot separately in a food processor. Squeeze any moisture from the shredded potatoes and put into a bowl with the carrot. Add salt and pepper to taste (remember, the feta will add a salty tang). Add the feta, spring onions and eggs and stir.

Heat a shallow layer of oil in a non-stick frying pan. Scoop a large spoonful of the potato mixture (it will make 6 large patties but you can make them smaller), shape into a patty and put into the hot pan. Continue with the rest of the mixture without overcrowding the pan, and avoid turning the patties too soon – you want them to form a nice crust on the underside. Carefully turn each one, and if they collapse a little, push them back into shape. When both sides are golden, lift the patties out and drain on kitchen paper.

Combine the yoghurt and herbs in a small bowl, adding a little salt if necessary. Serve the patties with a dollop of the herbed yoghurt.

TIP Choose a floury potato such as desiree to keep the moisture under control in the mixture.