Wild Garlic is abundant in woodland locally in the spring.
Ingredients
- 1 kg floury potatoes
- 25 g butter
- 1 spring greens
- 2 large bunches wild garlic Thinly sliced
- plain flour
- 4 organic eggs
- milk
- 100 g mature cheddar cheese
- olive oil
Servings:
Instructions
- Peel the potatoes and boil in boiling water until tender( about 15 minutes). Drain well then return to the pan and add the butter. Mash, then add a splash of milk, salt, pepper and the cheese. Stir in the wild garlic then cover and set aside.
- Slice the spring greeks and cook in boiling water for 7 minutes, then drain. Add to the mash and set aside to cool for 10 minutes or so.
- Dust a chopping board with plain flour and spoon over the mash. Shapoe into cakes about 6cm round by 2cm thick and turn to coat on both sides.
- Heat the olive oil in a large frying pan and fry the cakes for 7 minutes on each side until golden and crunchy. Keep warm in a low oven while you cook the eggs.
- Fry the eggs in olive oil on both sides, keeping the centre runny. Place one bubble and squeak cake on each plate and serve with an egg on top.
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