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.Ingredients1 large potato, peeled and grated200g gluten free flour1 tsp bicarb soda4 free-range eggs100ml almond milkLarge bowl of stinging nettle leaves (no stalks)1/2 tsp nutmeg1 lemonSalt & pepper50g butter or olive oilMethodWilt 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.Interested in Nutrition?Discover the world of nutrition through our practical, evidence-based courses. Find out more about our Bachelor of Health Science (Nutritional and Dietetic Medicine) and Nutrition Short Courses.