I’m loving daylight savings time and it’s nice to be able to cook and photograph in natural light after work.
I made these potato cakes for a pre-dinner snack but I think it will be easy to find another reason to eat these. I used the bottom 10cm of the plant which is the white/green base. It’s crisp rather than stringy. Thoroughly wash the onion weed and don’t use any that may have been sprayed with yucky chemicals. Otherwise, happy foraging!
Onion Weed Potato Cakes
2 large potatoes
1 egg, beaten
1/2 cup chopped onion weed
3/4 cup grated cheese
salt (garlic salt optional)
8 onion weed flowers for garnish
- Preheat oven to 180°C.
- Peel the potatoes and remove the skin. Continue peeling the potatoes until it gets too hard to grip. Reserve for another use – about a finger’s worth of potato will be left. Roughly chop the potato ribbons into 1-2 inch bits.
- In a bowl combine all the ingredients together (except oil).
- Spoon into a well greased muffin tin. Top with a sprinkling of salt and pepper.
- Bake for 30 minutes.
- Serve hot or allow to cool and serve as party or picnic food.