>> 8 small to medium potatoes
>> 1/4 cup arrowroot starch
>> 1/8 to 1/4 cup finely chopped wild greens
>> 1/8 cup finely chopped onion
>> 1/2 tsp salt
Peel the potatoes and chop into small pieces. Place in a pot, cover with water, then bring to a boil. Check the potatoes frequently and when soft, remove from heat. Strain, rinse with cold water and set aside.
Put all the other ingredients into a medium to large bowl.
Mash the potatoes, making sure they are smooth. Add the potatoes to the bowl. Using your (washed) hands, blend all the ingredients. In a knead-like manner, keep mixing for a minnute or so.
On a cutting board, roll the mixture into a tube shape, about 10" long and 2" in diametre. Using a silicone spatula, cut 1" pieces. Take each of these, then roll them into a cylindical shape, and cut them into thirds. Roll these into balls.
Grease the textured top of a lemon squeezer. Flatten one potato ball at a time and place over the top of the lemon squeezer to create a small textured "bowl-like" shape. Set aside and continue with the remaining dough balls.
(Alternatively, you can shape this potato dough into small tube-like shapes, 1-2" long.)
Heat oil of choice in a skillet to 350 degrees F (or you can use a deep fryer).
When the oil is heated, slowly place the shaped potato dough and cook until golden brown on both sides. Do not cook all of them at the same time otherwise this will not turn out too well. Be sure there is some room to be be to flip these as they cook for even browning.
Once golden brown, place on a paper towel covered plate to absorb excess oil.
Serve right away.
- I used young evening primrose leaves in this recipe. You can use any edible wild green that is available to you.
- No arrowroot starch? Swap out with corn starch.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Side Dishes
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