- 1kg starchy potatoes such as Agria, peeled, cut into pieces
- 150g spinach leaves, washed, stalks removed
- 1/2 cup chopped herbs, like parsley, chives, basil or mint
- 1 tbs caraway seeds, toasted
- 1/2 cup flaked almonds
- 1/2 tsp ground cumin
- 1/2 onion, finely diced
- 1/2 cup (60g) ground almonds
- 2 tbs olive oil or spray oil
- lemon or lime wedges
- 2 1/2 cups (500ml) So Good™ Unsweetened Almond milk
- 2 bay leaves
- 2-3 sprigs thyme
- 1/4 cup finely chopped parsley
- 2 tsp dry mustard powder
- 2 level tsp arrowroot
- 1/4 cup So Good™ Unsweetened Almond milk
- Cook potatoes in a pot of boiling water until tender, about 10-12 minutes. Drain and allow to cool.
- Blanch or steam spinach leaves then wrap the wilted leaves in a clean tea towel and squeeze out the excess water. Roughly chop the spinach.
- In a large bowl, mash together the potato, spinach, chopped herbs, caraway seeds, flaked almonds, cumin, and onion. Season to taste.
- Take large spoonfuls of the potato mix, mould into balls and then flatten into round cakes. Dip each potato cake into the ground almonds, and then leave to chill on a tray in the refrigerator.
- Place a frypan with oil over a medium to low heat. Cook one or two potato cakes at a time, over a gentle heat until crisp and golden on one side, about 3-4 minutes. Turn and cook the other side until golden brown. Keep the potato cakes warm in a low oven while preparing the sauce.
- Heat the So Good™ Unsweetened Almond milk with the bay leaves and thyme sprigs gently on the stove top over a low heat. Stir in the parsley and mustard powder. Season to taste.
- Make a slurry with arrowroot powder and extra So Good™ Unsweetened Almond milk. Pour into the warmed almond milk and stir continuously until it begins to thicken. Remove from heat once thick.
- Serve potato cakes with warm almond and parsley sauce, accompanied by a green salad and lemon or lime wedges.
Saturated Fat (g)2
Dietary Fibre (g)6.6