Recipe: Nettle and potato cakes
Most people will be familiar with or have their own variation of a potato cake, but throwing stinging nettle into the mix may take some by surprise (and with good reason). Typically, stinging nettle is regarded as a weed; being sprayed with chemicals or yanked out of the ground.
Well, it’s time to put down the pesticide and pick up a spatula for these nettle and potato cakes, that are both tasty and nutritionally dense! Nettle holds great medicinal value and is incredibly high in nutrients – Vitamins A, C, and K (along with several B vitamins), calcium, iron, and all of the essential amino acids to name a few.
Ingredients
1 large potato, peeled and grated
200g gluten free flour
1 tsp bicarb soda
4 free-range eggs
100ml almond milk
Large bowl of stinging nettle leaves (no stalks)
1/2 tsp nutmeg
1 lemon
Salt & pepper
50g butter or olive oil
Method
Wilt the stinging nettles by placing them in a pan with a little olive oil and a splash of hot water for 5 minutes, stirring gently. Remove from the heat and allow to cool, then squeeze all liquid from them.
Place the grated potato, flour, eggs, bicarb of soda and milk into a bowl and mix until well combined (to a consistency that is firm yet falls off a spoon).
Chop the nettle leaves a little and then add to the potato mix with a grating of nutmeg Stir until well combined. Season generously. Using your hands create palm-sized patties.
To cook, heat the butter and oil in a frying pan and gently fry until golden brown on both sides. To serve, stack the spinach and potato cakes onto a serving plate and squeeze over the lemon juice.
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