You may have grown all of these ingredients in your Edible Playground. Perhaps you’ve still got some potatoes and carrots that were dug up in the summer and some leeks in the beds ready for eating now. If not, you can buy all these ingredients in your local grocer. Try to buy food that has been grown locally. 80gms of hard cheese makes the patties extra yummy. Ask an adult to test the potatoes for you and help you with your cooking.
Ingredients
per pair of children
2 medium/large potatoes - around 270gms
(These should be floury mashing or roasting ones)
1 small leek
1 large carrot
1 large free range egg
Large knob of butter (about 30gms)
¼ teaspoon or a large pinch of salt
2 heaped tablespoons (45gms) flour or
1 large slice of bread (stale is best) to make
Breadcrumbs for coating
2 tablespoons of vegetable oil
01Trim the green end of the leek and then cut a cross into it up to the white bit. Then dunk this end in a glass of water, this will allow the grit and soil to wash out from all the layers.
02Peel the potatoes and chop them into quarters.
03Peel carrot and chop into 3cm chunks.
04Slice the leek into ½ cm rings.
05Put potatoes and carrots into a big saucepan of boiling water and cook until they are soft right to the middle when you poke with a skewer or sharp knife (ask a grown-up to help with this).
06To make breadcrumbs use a stale, hard piece of bread or toast the bread. Then try to crumble it with your hands into a bowl or if its still too wet to do that put it in a smoothie maker and whoosh it up.
07Put small knob of butter in a frying and fry the leeks for a couple of minutes until they are soft.
08Beat the egg with a fork in a bowl.
09Mash the potato and carrots with a fork add the rest of the butter and the salt and keep going until there are no lumps.
10Add the fried leeks (and cheese if you are including it) then the egg and mix up. You can use your hands for the next bit - add flour a tablespoon at time (one might be enough) until the mixture holds together like a dough but isn’t dry.
11Put more flour or the breadcrumbs on a plate and shape the potato mixture into
circular patties about 8cms across and 4cms deep and coat with flour or breadcrumbs.
12Put the oil in the frying pan and when it is quite hot, fry the cakes until golden brown, turning as little as possible.
