Recipe - title
- Vegetables for grating such as carrot, squash, courgette
- Plain flour
- Small amount of oil for frying
Grate your vegetables, ideally with a mechanical device like a food processor to end up with solid pieces rather than soggy shreds from a manual grater. I avoided potato as it is starchy and can stick when cooking, but the choice of veg is up to you. I used courgette and carrot for colour and flavour, and squash to use it up.
Make a flour and water paste. Then, in a separate bowl, blend amounts of the grated vegetables and the flour paste. The vegetables should be coated lightly, but neither wet nor glued together. Heat a teaspoon of oil in a non-stick pan.
Add a dollup of the vegetable mixture to the hot pan. Use a spatula or slice implement to square the edges off, by pushing the patty gently around the pan from each side at a time. This gives the patty shape and stops it sticking. From time to time press down from above to get the water out.
When the patty retains its shape, turn it over and continue to push it around the pan one side at a time. It is best to turn it a few times rather than to cook one side completely and then the other. When browned on both sides, serve as a side dish or as a snack with mayonnaise.
This page last updated: 28 September 2004
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