You can smell the wild garlic as you walk through the woods. Now (March), is the perfect time to be gathering it. The young tender wild garlic leaves are best, as they can get a bit tough as the plant matures into flower.
Toasted rice powder is used a lot in Laos and Thailand where it is known as Khao khua. I love it because it adds a delicious nutty flavour and texture to dishes.
- 250g cauliflower
- 250g potatoes
- 75g wild garlic
- 10g fresh tarragon
- 10g dried, powdered seaweed greens (Checkout my Seaweed Notebook here)
- 2tbsp olive oil
- 1tbsp ground toasted glutinous rice powder
- Toast the glutinous rice and the grind it in an electric spice/nut grinder or use a mortar and pestle.
- In a food processor blitz the raw cauliflower until the consistency of rice and transfer to a bowl.
- Halve the potatoes and boil until cooked (about 15 minutes). Mash, then and add to the cauliflower.
- Next, finely slice and chop the wild garlic and put in the bowl with the cauliflower along with chopped tarragon, seaweed greens, olive oil and toasted rice. Mix thoroughly together. I use my hands.
- Form into cakes, and place on an oiled baking tray or parchment paper.
- Cook at 170°C (fan-assisted), 190°C (regular), 325°F, gas mark 3 for 20-30 minutes depending on how thick your cakes are.
- Serve with Wild Mustard and Haricot Bean Sauce.