Spinach should be plentiful at this time of year.
Mix the potato purée with the chopped spinach. Soften the onion and garlic in a little oil and mix with the potato. Add the grated cheese. Shape into little cakes, dust with wholewheat flour and fry in a little oil.
‘If you wish your potatoes to have a dry and mealy appearance, pour off every drop of water after cooking and shake the saucepan for a second or two in front of an open window. The potatoes will fluff up immediately and no further steaming will be necessary.’
‘Things Worth Remembering’, Good Housekeeping, July 1923.
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