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Stinging Nettle and Potato Cakes

Updated: May 2, 2019

Prompted by a request for Stinging Nettle recipes, it wasn't until I looked at this blog I realised that I had been neglecting writing about this super of all Wild Foods, the Stinging Nettle. This recipe for Stinging Nettle and Potato cakes makes a great lunch, can be served as a side or smaller cakes can be made and used as a delicious party canape!


The Stinging Nettle

Stinging Nettle and Potato Cakes


Ingredients

1 large Potato, peeled and grated

200g Self Raising Flour

4 free-range Eggs

100ml Milk

Bowl of Stinging Nettle leaves (no stalks)

Nutmeg

1 Lemon

Maldon salt

Black Pepper

50g Butter

Olive Oil


Firstly we need to wilt the Stinging Nettles and destroy the sting, so place the Stinging Nettle leaves in a pan place a heat under them and then add a little Olive Oil and a splash of hot water from the kettle, wilt the Stinging Nettles and cook for 5 minutes gently stirring. Remove from the heat and allow to cool.


Get more recipe inspiration and ideas by visiting our Wild Food Cookbooks page.


Next prepare the potato by peeling and grating it. Place the grated potato, flour, eggs, and milk into a bowl and mix until well combined, you are after a consistency that is firm but will fall off a spoon.


When the Stinging Nettles have cooled enough to be handled, gently squeeze any liquid from them. Run a knife through the leaves to break them up an little and then add them along with a grating of Nutmeg to the potato mixture. Stir until well combined. Season generously.


To cook heat the butter and oil in a frying pan. Using your hands create palm sized patties and gently fry until golden brown on both sides. This mix should make 4 good sized cakes.

To serve, stack the spinach and potato cakes onto a serving plate and squeeze over the lemon juice... If you do make the little ones for parties, make a spicy little dipping sauce too, they are lovely!


You might also like my Stinging Nettle Gnocchi recipe.


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