Prompted by a request for Stinging Nettle recipes, it wasn't until I looked at this blog I realised that I had been neglecting writing about this super of all Wild Foods, the Stinging Nettle. This recipe for Stinging Nettle and Potato cakes makes a great lunch, can be served as a side or smaller cakes can be made and used as a delicious party canape!
History of the Potato Cake Recipe
The origins of the potato cake recipe, also known as potato patties or potato fritters, can be traced back to the culinary traditions of the United Kingdom and Ireland. Potatoes have been a staple food in these regions for centuries, and various potato-based dishes have evolved over time.
In the case of potato cakes, the recipe is believed to have originated as a way to utilise leftover mashed potatoes. Instead of letting the mashed potatoes go to waste, cooks would repurpose them into a new dish by combining them with other ingredients and frying them into cakes.
The basic recipe for potato cakes typically involves mixing cold mashed potatoes with flour, egg, and sometimes additional ingredients such as onions, herbs, or cheese. The mixture is then shaped into patties and fried in a pan with oil or butter until golden and crispy on the outside.
Potato cakes are often served as a side dish alongside a main meal or as a breakfast item. They can be enjoyed on their own or paired with various accompaniments, such as fried eggs, bacon or sausages.
The popularity of potato cakes in the United Kingdom and Ireland has endured over time, and different regional variations and family recipes have emerged. Some recipes may call for variations in the ingredients or cooking methods, adding their own unique twists to the traditional preparation. Including adding nettles!
Overall, potato cakes in British English reflect the culinary heritage and love for potatoes in the region, providing a versatile and delicious way to enjoy leftover mashed potatoes or create a tasty side dish.
You might also like my Stinging Nettle Gnocchi recipe.
Stinging Nettle and Potato Cakes Recipe
Ingredients:
1 large Potato, peeled and grated
200g Self Raising Flour
4 free-range Eggs
100ml Milk
Bowl of Stinging Nettle leaves (no stalks)
Nutmeg
1 Lemon
Maldon salt
Black Pepper
50g Butter
Olive Oil
Instructions:
Firstly we need to wilt the Stinging Nettles and destroy the sting, so place the Stinging Nettle leaves in a pan place a heat under them and then add a little Olive Oil and a splash of hot water from the kettle, wilt the Stinging Nettles and cook for 5 minutes gently stirring. Remove from the heat and allow to cool.
Get more recipe inspiration and ideas by visiting our Wild Food Cookbooks page.
Next prepare the potato by peeling and grating it. Place the grated potato, flour, eggs, and milk into a bowl and mix until well combined, you are after a consistency that is firm but will fall off a spoon.
When the Stinging Nettles have cooled enough to be handled, gently squeeze any liquid from them. Run a knife through the leaves to break them up an little and then add them along with a grating of Nutmeg to the potato mixture. Stir until well combined. Season generously.
To cook heat the butter and oil in a frying pan. Using your hands create palm sized patties and gently fry until golden brown on both sides. This mix should make 4 good sized cakes.
To serve, stack the spinach and potato cakes onto a serving plate and squeeze over the lemon juice... If you do make the little ones for parties, make a spicy little dipping sauce too, they are lovely!
Have you visited our Shop? Get the very best books and foraging gear, grow your own wild food and learn to preserve it like a pro. Visit our Wild Food and Foraging Shop now.