• Prep 20 min
  • Cook 20 min
  • Makes About 10 cakes, serves 4 as a starter

Ingredients

  • 2 cups of grated carrot
  • 1 1/4 cups of grated peeled potatoes (squeeze water)
  • 1 tablespoon of flour (gluten free)
  • 1 beaten egg
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 3/4 cup of crumbled feta
  • 10 pitted black olives
  • 2 cloves of garlic, minced (not in the original notebook, named in step 2 but absent from his list; the quantity is my estimate)
  • Neutral oil for frying, about 1/4 inch in the pan (not in the original notebook, step 3 fries in batches but no oil appears anywhere in his list)

Equipment. Box grater, Tea towel or muslin for squeezing, Heavy frying pan

Method

  1. Mix the carrot, potatoes, flour, egg, salt and pepper
  2. Add the minced garlic
  3. Fry in batches
  4. Garnish with feta and olives

Will one tablespoon of flour hold them together?

Probably not. Three and a quarter cups of grated vegetable wants closer to 2 or 3 tablespoons.

Gluten free flour without xanthan gum binds less than wheat flour, so lean towards 3 tablespoons.

Fold the feta into the mixture instead of scattering it on top. Squeezing the potato hard also releases starch, which binds.

How do you fry them?

Use about a quarter inch of neutral oil at 350F. Give them roughly 3 minutes on the first side and 1 to 3 on the second, until deep golden.

Press each cake flat as it goes into the pan, and drain them on paper towel. Crowding the pan drops the oil temperature and steams the cakes.

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