- 2 medium-sized potatoes, peeled and cut into pieces
- 250g Plain Flour
- 1 tbspn rapeseed oil
- ½ tspn salt
- ¼ tspn sugar
- 1 ½ tspn baking powder
- 8 Chive flower heads*
- Extra oil for cooking
*You could add different foraged flowers - Adele recommends ornamental allium or Bulgarian allium which both have an onion taste. Alternatively, you could add some cumin or other spices depending on what you are serving it with.
- Boil the potatoes in salted water until soft drain them and mash thoroughly.
- Put the flour into a large bowl, add the oil, salt, baking powder, and sugar and mix with a wooden spoon. Add the cooled potatoes and enough water to make a soft dough (start with 1 tablespoon and bring together adding more water if needed)
- Pick off the flowers from each head and sprinkle into the dough, kneading it together.
- Divide the mixture into 8 equal pieces and form into balls, then pat down to flatten using your hands.
- Heat the cooking tray. Brush each potato bread with some oil and place onto the hot cooking tray, cook for 3-4 mins, before turning over brush with oil, and cook for another 3-4 minutes. (Depending on how hot your tray is you may have to move the bread around so that they don’t burn)
Serve as a brunch with eggs, as a tasty snack with honey or as the perfect accompaniment to curry.