You can smell the wild garlic as you walk through the woods. 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.