Baked potato and wild garlic patties

Name: Baked potato and wild garlic patties
Ingredients: 7 medium potatoes (approximately 1 kg); 1500 ml water; 1 medium red onion (150 g); 30 g wild garlic; 1 teaspoon salt; 1/2 teaspoon ground pepper; 100 g flour; 2 tablespoons oil

Salad - Baked potato and wild garlic patties by Tudora L. - Recipia

Baked potato and wild garlic patties are soft inside and browned in the oven, and the potatoes, boiled in their skins, mash easily. The red onion and wild garlic go into the mixture raw, and the tops brown and turn slightly crisp. I shape them small, just big enough for two or three to fit in a bite. Preparation: 20 minutes. Cooking: 55-65 minutes. Total time: 75-85 minutes. Serves: 4. Approximately 360 kcal and 8 g protein per serving.

Ingredients

7 medium potatoes (approximately 1 kg)
1500 ml water
1 medium red onion (150 g)
30 g wild garlic
1 teaspoon salt
1/2 teaspoon ground pepper
100 g flour
2 tablespoons oil

Preparation

1. Wash the potatoes and boil them in their skins in 1500 ml water for 20-25 minutes, until a fork goes into them easily. 2. Drain the potatoes, peel them and mash them. Add the finely chopped red onion, finely sliced wild garlic, 1 teaspoon salt and 1/2 teaspoon ground pepper. Mix until the mixture holds together. 3. With damp hands, shape the patties and roll them in 100 g flour. 4. Heat the oven to 200°C. Grease the tray with 1 tablespoon oil, arrange the patties on it and drizzle them with the other tablespoon of oil. 5. Bake for 35-40 minutes. Turn them over after 18-20 minutes; they’re ready when browned.

Notes

I serve them with a simple green salad. Keep them in a sealed container in the fridge for up to 3 days. For a gluten-free version, use 100 g rice flour for coating; regular flour contains gluten. Floury potatoes, the kind that are good for mash, help the mixture hold together, while waxy potatoes can make it wet. Choose potatoes of a similar size, since larger ones may need a few extra minutes to boil.