I found the original recipe on the Histamine Friendly Kitchen, but the frying and mixing was too much like hard work and I ended up having to cook in such small batches that the first ones had gone cold before I finished. So I switched to mashing the potato first.
Start by peeing a roughly equally sized sweet potato and white potato, (Maris Piper or similar). Cut them into 3 cm(ish) cubes add a peeled clove of garlic and boil for about 10 minutes until cooked.
Once cooked, drain, return to the hot pan (including the garlic), add a teaspoon of turmeric and the same of garlic granules and mash until smooth.
Heat a slug of vegeteble/rapeseed oil and a knob of butter in a large frying pan/skillet, the rapeseed oil raises the smoke point of the butter so it doesnt burn and the butter adds deapth of flavour to the largely neutral oil.
Drop spoonfulls of the potato mix into the pan, allow to cook for about 4 minutes, then shape them into balls with a spoon and flip them over and cook for another 5 minutes or so they colour/crisp on all sides.
- 1 medium sweet potato
- 1 medium white potato (maris piper or similar)
- 2 cloves of garlic
- 1 teaspoon ground turmeric
- 1 teasponn garlic granuels
- knob of butter
- slug of rapeseed oil
Inspired by Tania Surrow Larsen who in turn was inspired by Jamie Oliver
72degrees 