Gateshead Floddies

 
Ingredients
1 x medium potato
1 x tablespoon of chives (fresh or dried)
0.5 x small onion finely sliced into strips
1 x egg (whisked)
1 x heaped tablespoon of cornflour
3 strips Parma ham or 1 slice ham finely chopped
vegetable or rapeseed oil

Utensils
knife
chopping board
potato peeler
cheese grater or food processor
mixing bowl
jug
whisk or fork
frying pan
fish slice
tea towel
tablespoon

Method
1. Peel potato.

2. Grate the potato with either a cheese grater or food processor.

3. Put grated potato into the middle of a tea towel. Gather up edges into a bag shape and squeeze liguid out of the potatoes. Quite alot will come out so do it over the sink.

4. Put potato into a mixing bowl with the flour and mix with hands so that the flour coats the potato.

5. Add chives, onion and finely chopped ham to the potato and mix so all ingredients are evenly distributed.

6. Add whisked egg to bind ingredients together.

7. Scoop mixture with a tablespoon and make small balls (should make about 6). Put them onto a chopping board.

8. Heat frying pan to a medium high heat with half cm depth of oil.

9. When you can feel the heat through the pan by hovering your hand over it, add three of the balls to the frying pan. Squash them down with the fish slice, so they are flattened but not totally flat.

10. Fry for about 2 minutes and then turn them over and fry for another two minutes. Break one in half to check that they are cooked through.

11. Serve. They taste a bit like onion bhajis.

Notes
1. You don't need seasoning as the flavours in this recipe balance.
2. You can leave out the meat. If you do I would add a little salt.
3. Use other herbs like rosemary and/or thyme.
4. I found a recipe for this with cayenne pepper, but finely chopped fresh chilli might be tasty.
5. Could be used as an alternative to blinis. Add dill into mix and then serve with smoked salmon on top.