I’ve declared today a Rustic food day. And what better comfort eating rustic food is there than potato cakes?!
Here is a recipe I’ve come up with that includes one of my favourite herbs : thyme.
Potato cakes are such a wonderful rustic warm comfort food- served either hot or cold- I hope you enjoy. But first why choose these wonderful herbs?
Well, Thyme is an herb from the mint family. You probably recognize from your spice set. But it’s so much more than an after-thought ingredient.
With about 400 subspecies, its range of uses is impressive. Ancient Egyptians used it in their embalming practices, while ancient Greeks used it as incense.
Thanks to its distinctive taste, it has remained a culinary staple to this day. But thyme is also fast gaining a reputation for its medicinal qualities too, such as its ability to help treat acne and high blood pressure.
Read more about it here: http://www.healthline.com/health/health-benefits-of-thyme
Rosemary : This herb, especially the flower tops, contains antibacterial and antioxidant rosmarinic acid, plus several essential oils such as cineol, camphene, borneol, bornyl acetate, and α-pinene that are known to have anti-inflammatory, anti-fungal, and antiseptic properties!
And now to the Recipe :
250g of potato, chopped into cubes and cooked in boiling water for about 10 minutes – until fluffy
50g of self raising gluten free flour
Teaspoon of Himalayan salt
1 teaspoon of glutenfree baking powder
1 teaspoon of fresh chopped thyme and fresh rosemary
1/2 cup of soy milk
Olive oil for cooking
Soya butter for spreading
When the potatoes are cooked take the cubes out of water and strain. Then mash together with the flour & thyme mix. Mashing all ingredients together until it all forms into a ball of dense fluffy goodness!
Place the mix onto a rice flour dusted flat surface and roll out to about 5mm thick then cut into triangles.
Brush a griddle or nonstick frying pan with some oil and cook the scones for about 5 minutes on medium heat each side until golden brown.
Spread your butter on top and Garnish with parsley and thyme and a sprinkle of salt and pepper.