Canal floddies
(Serves 4)
Ingredients
350g potato, peeled1 medium onion, peeled10 sun dried tomatoes, finely chopped2 tbsp young lovage leaves finelychopped, optional25g self-raising flour1 medium free range egg, beatensalt and pepper to taste2 tbsp vegetable oil
Method
Coarsely grate the potato and squeeze out any liquid and press betweenkitchen paper.
Grate the onion and mix with the potato and sun dried tomatoes.
Place the self-raising flour in a mixing bowl and add the egg. Mix well.Add the potato mixture to the flour and egg, season and mix well.
Divide the mixture into four and shape into rounds using an 8cm pastry ring.
Heat the oil in a frying pan and add the floddies. Reduce heat a little and fry, turning until well browned on both sides.
Drain on kitchen paper.
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.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here