Saffron & Potato Cakes
Saffron & Potato Cakes
Ingredients
- Boiled, diced potatoes 300 gm
- Saffron strands ½ tsp
- Milk 200 ml
- Oil 4 tbsp
- Egg, beaten 1
- Plain flour 275 gm
- Baking powder 1 tbsp
- Thyme 2 tbsp
- Salt 1 tbsp
- Egg yolk 1
- Butter to serve
Method
- Mix the saffron strands with water and leave to stand for 5 minutes.Whisk together the saffron water, milk, oil and egg with a fork in a bowl.In a separate bowl, mix together the flour, baking powder, thyme and salt. Then stir in the potatoes.Add the saffron mixture and mix with a spoon, until evenly combined.Divide the mixture in cupcake cases. Brush the tops lightly with the egg yolk mixture. Sprinkle some thyme.Bake in a preheated oven, 220 degrees for 15 minutes or until risen and pale golden.Serve warm, split and buttered.
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