(MAKES 12)
- 450g/1 1b/2 cups well-mashed cooked potato
- 50 g/2 oz/ ¼ cup low-fat spread, plus extra for spreading
- 50 g/2 oz ½ cup wholemeal flour
- A pinch of salt
- 30 ml/2 tbsp caraway seeds
Beat the potato well, then beat in the low-fat spread, flour and salt. Turn out on to a lightly floured surface and pat out to about 1cm ½ in thick. Cut into rounds using a 7.5 cm/3 in biscuit (cookie) cutter. Re-knead the trimmings and cut again. Place on a baking sheet and sprinkle with the caraway seeds, pressing them lightly into the surfaces. Bake in a preheated oven at 200degree C/400degree F/gas mark 6 for about 20 minutes until lightly golden. Serve two hot cakes per portion with a scraping low-fat spread.
Serving suggestions: 1 very low-fat plain yoghurt with 5ml/1 tsp clear honey; coffee or tea.
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