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Potato cakes with sunflower seeds

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Preparation Time: 10 minutes
Cooking time: 20 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 6
This recipe has been visited 2900 times
Ingredients:
 1 kg potatoes
  ca 3 medium sized carrots (ca 100g)
  1/2 - 1 courgette (ca 300g)
  ca 100 ml milk
 2 tbsp butter
 2 eggs
 200 ml breadcrumbs
  200-300 ml sunflower seeds
  salt & pepper
  oil for frying
Nice with crisp bacon. Prep time not incl. boiling of potatoes (use 'deliberate' leftovers).
Posted by: birgitta on 04 November 2008
Click here to view birgitta's Cookery Book
Cooking Steps:
Peel and boil the potato. Grate the carrots finely and the courgette coarsley. Squeeze out the liquid from the courgette. Mash the potato and mix with milk and butter. Add eggs, carrots, courgette and breadcrumbs. Season with salt and pepper (ca 2 tsp salt and 1/4-1/2 tsp pepper).

Shape the mixture into small balls (dip your hands in cold water!), flatten and pat/turn in sunflower seeds.

Fry in batches in a little oil on medium heat until golden (burns quite easily so keep an eye on them) - I keep them warm in the oven until all are done.

Serve with crispy bacon.

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