Okay, so I was going to share a Victoria sponge recipe next, but I changed my mind. Another old-fashioned food staple mentioned in Public Battles, Private Wars are FLODDIES. I am utterly useless in the kitchen, so perhaps not the best benchmark, but I’d not even heard of these before I wrote the novel. Cheap, easy to prepare (yes, as part of my research I made them) and brilliant for using up left-overs. And boy, are they delicious.
A way to use up a small amount of cold, cooked meat. You can also use chicken and turkey.
1 large potato peeled
1 medium onion peeled
1 beaten egg
25g/1 oz self-raising flour
75g/3oz bacon, finely chopped
A pinch of mixed herbs (optional)
Salt and pepper
Oil for frying
- Grate potato and onion into a basin
- Mix in the egg
- Add flour, chopped bacon, herbs and seasoning and mix well
- Heat oil in a heavy-based frying pan
- Fry tablespoons of the mixture, turning until golden brown both sides.