Potato-recipes-2

Classic Oven-Baked Potato Latkes

Delicious latkes can be made with almost any kind of vegetable, but we’ve stuck with the classic potato dish for this recipe.

Season with chives and Greek yoghurt to add some extra flavour on a cold, winters day. For an extra crunchy texture, use large russet potatoes which will taste too good to be true!

RELATED: Mediterranean Baked Sweet Potato Recipe

Ingredients

5 large russet potatoes

1 small onion

2 eggs

1 pinch of salt

1/3 cup of flour

1 teaspoon baking powder

Method

  1. Preheat the oven to 210ºC (410ºF), and line a tray with baking paper.
  2. Wash and peel each potato, then slice and grate into small pieces. Remove any excess moisture by wrapping in paper towels. Try to get the potatoes as dry as possible before baking them.
  3. Grate the onion, and combine this with the potato mixture.
  4. Combine the lightly beaten eggs, baking powder, salt, and flour with the potato and onion mixture.
  5. Arrange the mixture into small circles, and place onto the tray. Bake for 15-20 minutes or until the latkes are golden brown on each side. This is a much healthier alternative as opposed to frying with oil.

Image via James Beard

February 11, 2015

Homemade Gnocchi Recipe

Follow our easy step-by-step guide to create the perfect gnocchi dish for yourself and the entire family. This Italian potato dumpling won’t have you slaving in the kitchen for hours, and tastes almost as good as it looks!

Pair with your favourite red or white wine for a delicious meal any night of the week.

RELATED: Easy Pasta Bake Dishes For Dinner Tonight

Ingredients

2 medium potatoes (peeled)

2 cips all-purpose flour

1 egg, slightly beaten

Pinch of salt

Method

  1. Place your peeled potatoes into a medium saucepan, then bring the water to a slow boil. After 15 minutes the potatoes should be tender, then drain the water and mash them.
  2. Take away 1 cup of the mashed potatoes, and transfer into a medium sized bowl. Add the flour, egg, and salt before kneading the mixture well. Divide into 4 equal portions, then roll into long snakes on a flat surface.
  3. Use the back of your fork to make small indentations, and roll each piece into a small gnocchi roll.
  4. Drop them into a large pot of boiled water (with a pinch of salt), and cook until the gnocchi float to the top. Drain, then serve with your favourite pasta sauce.

Image and Recipe via Love Bakes Good Cakes, MM Forsberg

November 13, 2014

Vegetable Patties Recipe

Whether you’re looking for delicious meat-free Monday recipes or new easy dinner ideas, give these authentic Sri Lankan patties a try. They’re delicious hot or cold, served as part of a curry night or a picnic, and a great recipe to get kids cooking.

Recipe and image from Hidden Kitchens of Sri Lanka by Bree Hutchins, Published by Murdoch Books, RRP: $49.99

Sri Lankan patties are unlike the ones I’m used to; these are deep-fried pastry parcels filled with curried vegetables, similar to a samosa. Vigneshwaran wrapped up a few patties for me to eat on the drive back to Jaffna, but we only made it down the road before they were all gone.

Makes 32 

Ingredients

Filling
1 tablespoon coconut oil
200 g cabbage, thinly sliced
4 dried long red chillies, chopped
6 small pink Asian shallots, finely chopped
1 teaspoon fennel seeds
1 teaspoon roasted chilli powder
1/2 teaspoon ground turmeric
1 sprig curry leaves, leaves picked and roughly chopped
6 cm piece rampe (pandanus) leaf, chopped
1 teaspoon salt, dissolved in 1 tablespoon warm water
1 kg potatoes, boiled, peeled and mashed
vegetable oil, for deep-frying

Dough
600 g (4 cups) plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 tablespoon coconut oil, plus 2 tablespoons extra
250 ml (1 cup) full-cream milk

Method

1. To make the filling, heat the coconut oil in a wok or deep frying pan over medium heat. Add the cabbage, dried chillies, shallots, fennel seeds, chilli powder, turmeric, curry leaves and rampe; cook for 5 minutes, or until the shallots are golden brown. Add the salty water and remove from the heat. Stir in the mashed potato until well combined. Set aside to cool to room temperature.

2. To make the dough, sift the flour, bicarbonate of soda and salt into a bowl. Using your hands, mix in the coconut oil, then gradually add the milk, about 2 tablespoons at a time. Continue to work the dough until it is soft and pliable; you may need to add a little water (up to 4 tablespoons). Shape the dough into a large ball and rub with a little extra coconut oil.

3. Roll out half the dough on a lightly floured surface to 3 mm thick. Cut out 10 cm  circles with a pastry cutter or glass. Spoon a heaped tablespoon of the filling into the centre of each circle and fold in half. Use your fingers to press the edges together, brushing the edge of the dough with a little water if necessary. Re-roll the offcuts and use as well. Repeat with the remaining dough.

4. Fill a wok one-third full of oil and heat to approximately 180°C (a cube of bread dropped into the oil will brown in 15 seconds). Deep-fry the patties in batches for 2–3 minutes until crisp and golden, turning them over halfway through cooking time. Remove with a slotted spoon and drain on paper towel. Serve hot or cold.

srilanka

What’s your favourite meat-free Monday recipe? Share them in the comments!

 

January 6, 2014