Recipe - title
Ingredients
- Vegetables for grating such as carrot, squash, courgette
- Plain flour
- Small amount of oil for frying
Method
 |
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: 01 September 2022
If you have a comment, please leave it in the guestbook. To contact Flash directly, complete this form. Like this site? Buy me a drink!
This site moved from a fixed width to the current layout in 2009. Some older content such as photo sets may still have a fixed width. However if you notice any pages which are actually broken, please be kind enough to let me know via this form.
© Flash Wilson 1999-2010. I charge a fee for use of my photos.