Potato Patties with Chive-Yoghurt

These tasty potato patties are made with fresh garden chives--the first cut of this spring season. The potatoes are partially cooked ahead of time, and refrigerated until ready to use. The recipe is quick and easy to make. Served with a zesty chive and yoghurt topping, they are a welcome addition to any meal...and make a nice snack on their own.

You'll Need: 

For Potato Patties:

2- 3 large potatoes; 1 bunch fresh chives; 1 teaspoon olive oil, 2 teaspoons rice flour; salt and pepper to taste. Oil for frying.

For Topping:

1/4 cup thick plain soy, goat, or Greek-style yoghurt; 1 tablespoon chopped chives.

Method:

Scrub potatoes and steam or boil until partially cooked but still firm. Drain and allow to cool. Refrigerate until well-chilled, or overnight.

Grate potatoes and place in large bowl.

Wash chives and pat dry. Slice into small pieces. Set 1 tablespoon aside for topping.

Add olive oil, chopped chives, salt and pepper to potatoes. Sprinkle with rice flour and stir gently to combine. Shape into small patties with moistened hands.

Fry patties in light oil over a medium heat, allowing them to brown well on both sides. Drain on absorbent paper.

Once excess oil is blotted up, set cooked patties on a tray in a warm oven until all are ready to serve.

Make the topping by folding reserved chopped chives into yoghurt. The topping can be made first, and flavours allowed to blend.

Serve warm potato patties with chive and yoghurt topping. With a salad, or a bowl of soup, they make a filling meal. Left-over patties (if you should be so lucky) are great cold with jam or maple syrup! Enjoy.


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