Dulse and Potato Cakes with Fried Eggs
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Ingredients
- 500 g potatoes
- 15 g dulse
- 30 g plain flour
- 5 eggs
- 20 g butter
- 2 spring onions
Nutrition (per serving)
- Calories
- 274 kcal
- Protein
- 13.3 g
- Carbohydrate
- 26.5 g
- of which sugars
- 1.7 g
- Fat
- 11.3 g
- of which saturates
- 4.9 g
- Fibre
- 4.5 g
- Salt
- 0.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and boil the potatoes for 15 minutes until tender, then drain, mash and leave to cool slightly.
- 2
Finely chop the dulse and spring onions and mix into the mashed potato with the plain flour and one beaten egg, then season well.
- 3
Shape into eight small cakes and fry in the butter for 3-4 minutes on each side until golden and crisp.
- 4
Meanwhile, fry the remaining eggs in a separate pan to your liking.
- 5
Serve two potato cakes per person topped with a fried egg.
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