Spring Salad with Wild Mushroom Potato Cakes RecipeOrigin: Britain Period: Traditional |
Ingredients
For the potato cakes 
Spring Salad with Wild Mushroom Potato Cakes Preparation:Method:Begin with the potato cakes. Cook the potato in lightly-salted boiling water until tender then drain and mash. Fry the mushrooms in a little oil in a pan until soft then tip into the mashed potatoes and fold in along with the sea purslane leaves and field mustard leaves. Add the egg and mix thoroughly. Add the 4 tbsp oil to a frying pan and heat. Shape the potato mixture into round cake shapes, place in the pan and fry until brown and cooked through. As the potato cakes are cooking make a dressing by whisking together the garlic oil and lemon juice. Combine the greens in a bowl, toss with the dressing and plate-out. Add the cooked potato cakes alongside the salad, decorated with the flowers and serve immediately. |
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