HT ACC 45mins
4 - 6
Hot Vegetarian Vegetables
Potatoes, cut into chunks
275g/10oz frozen chopped
3 tbsp Butter
tbsp Plain Flour
teasp dried Tarragon
Oil for shallow frying
Preheat the oven to 140C, 275F Gas Mark 1 and line a baking sheet with kitchen
Bring a large pan of water to the boil. Add the salt and potatoes and cook for
15 minutes or until tender.
Meanwhile, place the spinach
in a sieve over a bowl and press out as much water as possible. Set aside.
Place the butter and cream in a saucepan and heat gently until melted. Set
Drain the cooked potatoes and place in a large bowl together with the spinach, butter mixture, flour, tarragon,
and salt and pepper to taste. Mash until well blended.
On a lightly floured surface, form the potato mixture into twelve 12mm/1/2-inch thick
cakes, gently coating all sides with flour.
Heat the oil in a large frying pan until hot, add the potato cakes, 4 at a time,
and fry for 3 minutes on each side until well browned.
the cooked cakes on crumpled kitchen paper then place on the lined baking
sheet and keep warm in the
oven until the remaining cakes are made. Serve hot.