This is a great staple recipe to add to your repertoire since it can be basically made with any grated veg, especially starchy ones, and kids do love it. They make a great finger food also and an even better brekky or lunch if you top with a poached egg and avo or add it to a bowl with boiled eggs and salad like we have done here. Not just for kids, try them with a little homemade or good quality aioli and you will be in heaven.
How are they loaded? Made predominantly from whatever grated veg you like to use or that needs to be used up, these can be as nutritious as your imagination allows. We use wholemeal flour, it is one of those things that no one will notice so why not? Curry powder has a range of spices including turmeric- fantastic for inflammation. Cooked on a moderate temp in olive oil, they are not really your typical hash.
Makes approx 6
- 3 cups of grated veg rinsed and squeezed of any moisture-approx 3 medium potatoes. Good choices would be carrot, sweet potatoe and pumpkin.
- 1/3 cup of wholemeal flour
- 2 eggs beaten
- 1 Tb of good quality curry powder
- olive oil for frying
- Make sure moisture has been squeezed from veg and place in a large bowl.
- Add flour, eggs and curry powder and stir until well combined.
- Heat a large fry pan on medium. Add a very large drizzle of olive oil to the pan once hot and add spoonfuls of the mixture.
- Flatten with a spatula to desired thickness. Fry for 5 minutes or so each side until browned and cooked through.
- Serve straight away with a sprinkle of salt and sauce of choice.