Eats, Green, Recipes
Comments 8

Forage something and cook with it

There is loads of onion weed in the garden again and a recent post on Alessandra Zecchini’s blog reminded me of the onion weed dumplings I made last year.

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

Makes 8

2 large potatoes
1 egg, beaten
1/2 cup chopped onion weed
3/4 cup grated cheese
salt (garlic salt optional) 
black pepper
8 onion weed flowers for garnish 


  1. Preheat oven to 180°C.
  2. 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.
  3. In a bowl combine all the ingredients together (except oil).
  4. Spoon into a well greased muffin tin. Top with a sprinkling of salt and pepper.
  5. Bake for 30 minutes.
  6. Serve hot or allow to cool and serve as party or picnic food.
This entry was posted in: Eats, Green, Recipes


I am Genie, a graphic designer/photographer obsessed with food and bunnies. I live in Whanganui, New Zealand with my husband, The Koala and our two rabbits, Kobe and Bento. I write about my hedonistic ways and I love the mantra "Eat well, travel often". I prefer not to write about myself in third person.


    • Bunny Eats Design says

      There is so much you can do with potatoes and all of them melt my heart.

  1. I’ve seen onion weed around but have never tried foraging for it or doing anything with it… these look gorgeous though, tempted to take the plunge!

    • Bunny Eats Design says

      It’s pretty simple, just think of it as spring onion. Use as much or as little as you feel like. It’ll be here all spring.

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