The Gorge - Flash Bristow's Website
Recipe - title
  • Vegetables for grating such as carrot, squash, courgette
  • Plain flour
  • Small amount of oil for frying
Stage 1:
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.
Stage 2:
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.
Stage 3:
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.
Stage 4:
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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