Potato cakes

I thought I'd post this not because it is anything complicated or remarkable, but because it was helpful to us when DS was going through a very conservative phase with regard to food. Now, parents so often get the blame for children eating processed junk food, and that seems a bit unfair to me. We are pitched against the might of the food industry, who you can be sure have done their research and know well what appeals to young, untrained tastebuds. So, a homemade alternative to the potato smiley. I notice that there are some parents of children with ASD-ish issues here, which often come with eating problems - I've heard it said that allium tastes are sometimes successful with them.

Thanks are due to Monty Don for the inspiration.

Potatoes, about 6 medium sized, a floury type.
3 spring onions
1 oz flour
pepper and salt
oil for shallow frying - olive, groundnut or a mix are OK.

First boil the potatoes. Leave the skin on, and leave them whole if they aren't impossibly large. Boil until cooked - but don't let the skins split if possible - then drain and leave, uncovered, to cool. When cool enough to handle, peel them using your fingers; the skins should almost slip off with little waste. The aim of boiling them like this is to keep the potato fairly dry. Let them cool completely - this is important for a good texture.

Mash the potatoes with the finely chopped spring onion, salt and pepper to taste. and the flour - the quantities above are only a guide, you just want it to be dry enough to roll out to 6mm thick on a floured surface, and cut with shaped cutters into cakes (children's job that ...)

Shallow fry in the oil. Don't be too mean with the oil for best results.