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Corn & Shallot Potato Cakes With Tomato
By Orgran
January 3, 2010
By Orgran
January 3, 2010
Ingredients:
¾ cup Orgran plain flour (90g)
1 kg peeled & grated potatoes
4 Roma tomatoes halved
3 green onion chopped
1 egg
Olive oil
Seasoning to taste
Oil for shallow frying
1 corn on cob, kernels removed (or 300g, drained)
Method:
1. Arrange tomatoes on a baking tray
2. Dizzle with oil. Sprinkle with seasoning
3. Bake in a moderate oven (180C ° or 355 ° F)
4. Place potato in large bowl. Blend in Orgran plain flour, corn, egg, onion and seasoning to taste
and mix well
5. Heat oil in frying pan
6. Squeeze excess liquid from the potato mixture
7. Place handfuls in the oil, flattening with spatula
8. Fry for 3 minutes each side or until golden
9. Drain on crumpled kitchen paper
10. Continue with remaining mixture.
Serve: 4 (makes about 8 patties)