Nutty Potato Cakes

  • 450g/1lb potatoes
  • 15g/┬Żoz margarine or butter
  • A little milk
  • 75g/3oz mixed nuts, finely ground
  • 25g/1oz sunflower seeds, finely ground
  • 2tbsp spring onions, finely chopped
  • Freshly ground black pepper
  • Wholemeal flour for coating
  • Oil for frying
  1. Peel the potatoes, cut into pieces and boil until soft. Drain and mash with the butter and milk to make a creamy consistency.
  2. Add the nuts, seeds, onion and pepper to taste. If necessary, add a little more milk at this stage to give a soft texture which holds together.
  3. Form into 8 cakes. Coat with flour and fry quickly in as little oil as possible. Drain on kitchen paper.
  4. Serve hot.