Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
1 large potato peeled
2 tsp Zest Moroccan Spice Paste
large handful of assorted seeds (pepitas, sesame, sunflower)
2 tbs olive oil
Method
Preheat oven to 180°C. Grate potato into bowl. Squeeze out and remove excess liquid. Mix through Zest Moroccan Spice Paste and seeds. Shape into small cakes. Medium heat oil in a heavy based frying pan and add cakes turning once golden brown and cook for a further 2 mins. Transfer to the oven and cook for 8-10 minutes or until cooked through.
Serve with poached egg and wilted spinach.
Serves: 4