CANAL FLODDIES
Serves 4
This is a slightly updated version of a dish from the Tyneside town
of Gateshead. Traditionally these were made by the men digging the Manchester
Ship Canal and fried on their shovels over a fire.
Our updated version includes lovage, an old English herb, with a flavour
similar to celery. The addition of sun dried tomatoes instead of veggie
bacon, give this dish a sweet twist.
Ingredients
350g
potato, peeled
1 medium onion, peeled
10 sun dried tomatoes, finely chopped
2 tbsp young lovage leaves finely chopped, optional
(substitute celery leaves)
25g self-raising flour
1 medium free range egg, beaten
To taste salt and pepper
2 tbsp vegetable oil
Method
1. Coarsely grate the potato and squeeze out any liquid and press between
kitchen paper.
2. Grate the onion and mix with the potato and sun dried tomatoes.
3. Place the self-raising flour in a mixing bowl and add the egg. Mix
well.
4. Add the potato mixture to the flour and egg, season mix well.
5. Divide the mixture into 4 and shape into rounds using an 8cm pastry
ring.
6 Heat the oil in a frying pan and and when hot add the floddies. Reduce
heat a little and fry, turning until well browned on both sides. Drain
on kitchen paper.
6. Place each floddy on a plate and top with a portion of hot mushy
peas and a free range poached egg. Garnish with finely chopped lovage.
© The
Vegetarian Society
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