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Veg Box Bakes #1: Cheesy Potato Discs.

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Veg Box Bakes #1: Cheesy Potato Discs.

You may have already heard, but Christ Church has its very own Veg Box scheme running. The initiative allows staff and students to order their very own box of locally sourced, organic produce every week for £6 per 4kg – which is a lot of veg. To join the mailing list, you can email emily.nurden@canterbury.ac.uk, or you can order your very own veg box here.

With a lot of veg comes the need to figure out how to use it. I don’t personally cook with vegetables like squash, beetroot, or even potatoes all that often. So, to support the Veg Box Project and also you, who may buy a box and be left with some items that you just don’t know how to use, we’re releasing this new series – Veg Box Bakes! In which I, your humble blog post writer, shows you how to use vegetables in a new way.

This week, we’re starting with the white potatoes, because that seems easy and also because I saw a recipe online last week that I wanted to try but didn’t have the potatoes for until collecting my veg. This one’s quick and easy and really hard to mess up, I promise.

Image description: the inside of the potato discs; use mozzarella rather than cheddar to get the cheese pull of your dreams

MAKES: 4 – 5 potato discs

TIME: 25 minutes

INGREDIENTS:

1 large white potato (approx. 400g)

Salt for boiling water

1 tbsp sugar (9g)

¼ cup cornstarch (34g)

Cheese of your choosing (10g each) (I used cheddar)

Image description: the potato mix and cubed cheese, ready to be rolled together. The cornstarch is used to help the potato form a dough-like consistency


METHOD:

  1. Peel and dice your potatoes. Then boil in salted water until soft and easily pierced with a fork.
  2. Transfer the potatoes to a bowl and mash well.
  3. Stir in sugar and cornstarch.
  4. Separate the mixture into fifths and roll into a ball.
  5. Flatten the ball and add a handful of cheese; then close it back up and shape the potato into a disc.
  6. Shallow fry the potato discs for about 5 minutes on either side until golden brown.

For extra flavour, why not add finely chopped spring onions, chives or steamed kale to the mash?

Image description: the potato discs shallow frying in a fry pan; you want to turn them over when they’re golden brown on one side. Keep an eye on them, though – they can burn easily, and if you haven’t added enough cornstarch, they might be sticky and fall apart in the oil!


Have you bought a Veg Box from Christ Church? If so, let us know what you make with your produce!

By Bethany Climpson, Sustainability Engagement Assistant

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