Sea Purslane Potato Cakes

Rummaging around in my very empty fridge, I chanced upon some renegade potatoes. “What are you doing in there?” I asked quizzically.

The reply was they made themselves lie beside the illustrious Sea Purslane (Atriplex portulacoides) because they thought they would be a nice fit.

In a word a big hint to combine them, and so I did with the results being “not bad” for such a simple wild food dish.

Sea Purslane Recipe: Ingredients

  • 100g sea purslane (chopped)
  • 4 medium red potatoes (grated)
  • 4 eggs (beaten)
  • 1 lime (juiced)
  • 3tbsp plain flour
  • 1 tsp cracked black pepper
  • 1 tbsp olive oil
  • salt

Sea Purslane Recipe: Suggested Instructions

  1. Grate the potatoes into a large bowl, add the sea purslane and then add the plain flour fold in until thoroughly mixed.
  2. Beat the eggs, then add them along with the lime juice, salt & pepper. Mix in well.
  3. Put a non-stick frying pan on medium-high heat, add the oil, then put half the potato mixture in and flatten it down as much as possible, pop on the lid and cook for a good 5 minutes either side.

Serves: 4 as a side dish or 2 as a main.

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