Little Potato Cakes with Yoghurt Dip
Time: 25 mins prep
These delicious bites can be fried, or baked in the oven without oil at all. Serve with this fresh yoghurt dip, flavoured with a few chives.
For the cakes:
Pinch of sea salt
120g spelt flour + extra for dusting
2 tsp herbs de provence
1-2 tbsp oil
For the dip:
3 -4 tbsp soya yoghurt or other plant-based yoghurt
1 tbsp chopped chives
Peel the potatoes, cut into large chunks, and boil in salted water for around 15 minutes until soft. Drain and transfer to a bowl. While still warm, mash with a fork until fairly smooth. Add the flour, 1 tsp more salt, and the herbs de provence, and work everything together to a smooth consistency.
Roll out the mix on a generously floured work surface until it is 5mm thick, using a rolling pin which you have also liberally coated with flour. Dust a 6cm diameter round cutter or glass with a flour and stamp out discs.
Cooking Option 1:
Heat the oil in a pan and fry the potato cakes on both sides until golden brown. Remove and drain on kitchen paper, then leave to cool.
Cooking Option 2:
Preheat the oven to 180C.
Place the cakes on a baking tray, lined with baking parchment, and prick each several times with a fork.
Bake in the centre of the oven for 10 minutes, then turn them over and bake for a further 10 minutes, or until they are a pale golden brown colour.
To make the dip:
- Stir together the yoghurt and chives and season to taste with salt and pepper.