Canal floddies

Method

1. Coarsely grate the potato and squeeze out any liquid and press between kitchen paper.

2. Grate the onion and mix with the potato and sun dried tomatoes.

3. Place the self-raising flour in a mixing bowl and add the egg. Mix well.

4. Add the potato mixture to the flour and egg, season mix well.

5. Divide the mixture into 4 and shape into rounds using an 8cm pastry ring.

6 Heat the oil in a frying pan and and when hot add the floddies. Reduce heat a little and fry, turning until well browned on both sides. Drain on kitchen paper.

6. Place each floddy on a plate and top with a portion of hot mushy peas and a free range poached egg. Garnish with finely chopped lovage.

© The Vegetarian Society – (recipe created by the Cordon Vert cookery school) www.vegsoc.org

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Ingredients

350g potato, peeled
1 onion, peeled
10 Sun-dried tomatoes, finely chopped
2 tbsp young leaves of Lovage, finely chopped, optional (substitute celery leaves)
25g self-raising flour
1 free range free range eggs, beaten
salt and pepper, to taste
2 tbsp vegetable oil

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