Potato cakes of Scrumminess

Oven baked potato cakes

Fresh crunchy and soft potato cakes

Ingrediants

3 potatoes medium sized, cut into about 8 pieces per potato

2 spring onions

1 egg replacer to one egg

finely diced red onion

1/2 tsp garlic powder or granules

A pinch of chilli powder

spray oil

The potato mix ready for forming

Method

Put the oven onto 200c. 

1. Put on the seamer with the potatoes in for 15 mins.Until tender. I left the skins on mine.

2. Mash the potato with a knob of butter and set aside to cool in the fridge (This recipe works best if the potatoes are left in the fridge overnight, great for left overs).

3. Add the fine diced red onion and spring onion, chilli and garlic powder and egg replacer equivelant to one egg.

4. Really incorporate the ingrediants together. A dry mixture is essential for this recipe.

5. Using a dessert spoon, spoon a dessert spoon  ( over filled ) into your hand and roll it into a ball shape, then flatten with your fingers to about 1 1/2 inches flat.

6. Carry on making the potato cakes until they are all completed and place on a baking sheet with greaseproof paper to help prevent sticking.

7. Bake in the oven for 25 mins turning after 15 minutes. Leave until golden brown. You can serve these for breakfast with scrambled tofu or for lunchtime. The basic ingrediants can be changed for your own taste preference.

The shaped cakes sprayed either side with low cal spray

 

The finished cakes