Ingredients
500g desiree potato
peeled, grated
500g sweet potato
peeled, grated
½ cup plain flour
2 eggs
lightly beaten
4 spring onion
washed, sliced
1 pinch salt
1 pinch pepper
oil
for frying
sour cream
*to serve
beetroot
*to serve, chopped
salad leaves
*to serve
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 mixing bowl
- 1 non-stick frying pan
- 1 egg ring
- 1 paper towel
Instructions
- Combine all the ingredients except the oil in a mixing bowl.
- Heat 2-3mm of oil in a non-stick frying pan on high.
- Place a spoonful of potato mixture into the hot oil and gently flatten. For a perfect shape use a deep egg ring. Allow a crust to form on the bottom before attempting to move or turn them. It should take around 5 minutes, each side, on a medium-high heat.
- Remove potato patties from the pan and drain well on paper towel. Repeat until all the mixture is used. Serve with sour cream, beetroot and salad leaves.
Notes
Tip
Any variation of side salads will work here (we love beetroot) and cottage cheese is a healthy, tasty substitute for sour cream.
Tip
Kids have plenty of jobs for this recipe, like peeling and grating potatoes, cracking and beating eggs, washing spring onions, measuring the flour and mixing the ingredients together. Maybe leave the hot oil to the adults.
