These are a great way to use leftover mashed potato and or cooked vegetables. Have as a main served with winter salad greens like rocket or baby spinach and a punchy chutney or as brunch on the weekend with a poached egg.
600g or aprox. 3 med sized Potatoes (I used Agria)
½ leek, finely chopped
1-2 cups cabbage, finely chopped (I used Savoy)
salt and pepper
Oil, for frying
Peel the potatoes and place in a pot with cold salted water. Bring to the boil and simmer for 5-7 minutes. Drain and allow to cool.
In the mean time melt the butter in a pan and sauté the leek and cabbage over a low heat for 5- 10 minutes. Grate the par cooked potatoes into the pan of cooked leek and cabbage and stir through the feta. Season with salt and pepper before adding the egg, which will help bind the patties together.
NOTE: If using left over mashed potato the mix may be a little wet and the patties may not stay together. If this is the case mix in 1 -2 Tablespoons of flour.
Shape the mix into patties and fry on a med-low heat in your favourite oil until golden brown on both sides.
I served mine with a fresh beetroot relish.
1 beetroot, peeled and grated
pinch of salt
1/4 cup apple cider vinegar
1 tspn cumin seeds
½ tspn black mustard seeds
½ tspn yellow mustard seeds
¼ tspn fennel seeds
In a dry pan heat the spices gently until they start to pop. Grind them in a pestle and mortar then add to the rest of the ingredients. Cover and refrigerate overnight.