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1. Peel & cut the potatoes into large chunks and cook gently in boiling water until tender. Drain & cool.
2. Re-hydrate the Wakame in warm water for 5 minutes & chop coarsely.
3. Squash the potatoes into a puree with butter, then add the wakame, onion, parsley & Smoked Kelp.
4. Adjust seasoning & mix in the eggs.
5. Shape the mixture into cakes and fry in sizzling butter & oil until golden & crunchy. Makes 12 cakes.
-Recipe by pacific harvest