In the South East of England good sized stems can usually be gathered from the middle of May until the end of June.
The stems are really versatile in their usage and can be eaten raw (especially good dipped in houmous) or as here, grated for these delicious potato and burdock cakes.
- 2 medium potatoes, peeled and grated
- burdock stem hearts, peeled and grated (equal weight as the potato)
- 1 small onion/1/3 large onion, grated.
- 1/4 tsp baking powder
- 1 large or 2 small eggs
- 2 tablespoons flour
- Salt and Pepper to taste.
- Place the grated burdock, potato and onion in a cloth to squeeze out the juices.
- Then combine and thoroughly mix all the ingredients in a bowl.
- Fry in olive oil for 3-5 minutes each side making sure there are no more than about 1 1/2 cm thick.
- The whole lot can be cooked in the pan at once and cut into portions when cooked, can be spooned in and gently patted down to shape them, or can be moulded in metal (or do it yourself card) rings.
- Cook on medium heat in a heavy frying pan until golden brown on both sides.