Potato and bean cakes

Go! Camp & Drive - - CAMP FOOD -


These are de­li­cious served with ba­con for break­fast or as a side dish at a braai.


(enough for 4)

2 ta­ble­spoons but­ter 1 onion, finely grated 1 can (410 g) can­nellini beans, drained and rinsed 2 large pota­toes, grated 2 ta­ble­spoons corn­flour 1/2 cup grated Parme­san cheese salt and pep­per to taste oil for braai­ing

Here’s how

1 Melt the but­ter and sauté the onions un­til translu­cent. 2 Mush the beans with a fork and mix with the onion, the raw potato, corn­flour and cheese. Flavour to taste with salt and pep­per.

3 Heat 2–4 ta­ble­spoons oil in a pan. Dish a spoon­ful of the mix­ture into the pan and flat­ten slightly. Cook over medium heat un­til golden brown. Flip the cakes and fry on the other side. Re­move from the pan and place on kitchen towel so it ab­sorbs some of the oil. Serve as a side dish or with break­fast.

go! Drive & Camp says You can use any kind of white bean in this recipe.

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