Canal Floddies

Coarsely grate the potato and squeeze out any liquid and press between kitchen paper or kitchen towel.

Grate the onion and mix with the potato and sun dried tomatoes, chopped green chillies.

Place the self-raising flour, cornflour in a mixing bowl and add the egg. Mix well.

Add the potato mixture to the flour and egg, season mix well.

Divide the mixture into 4 and shape into rounds using an 8cm pastry ring.

Heat the oil in a frying pan and when hot add the floddies. Reduce heat a little and fry, turning until well browned on both sides. Drain on kitchen paper.

Place each floddy on a plate and top with a portion of hot mushy peas. Garnish with caramelised onion and capsicum chopped parsley or coriander.

Serve with your favourite sauce.

Enjoy ! ❤️