Nettle and Wild Garlic Potato Cake

In Brief

Prep Time : 10 minutes

Cooking Time : 20 minutes

Serves : 6

A great seasonal recipe from The Ethical Chef using produce from Riverside Market! This months producers: Blaencamel Farm, Spice of life, The Olive Bar & Cardiff Herb Co.

Shopping List

  • Charlottle potatoes: 400g
  • Wild Garlic: 30g
  • Nettles: 30g
  • Olive Oil: 10ml
  • Olive Paste: 50g
  • Salt: Pinch
  • Pepper: Pinch

Cooking Instructions

It’s Spring yet it feels like an Indian Summer, who knows where this weather is coming from? I hear it’s snowing in Scotland! Who says Global warming is a farce?

This month I bring you a really exciting recipe, one I use every year for my Markets and Supper Clubs.

I’ve selected 4 great producers for my ingredients this month:

1. Blaencamel Farm – Charlotte Potatoes

2. The Olive Bar – Extra Virgin Olive Oil, Kalamata Olive Paste

3. Cardiff Herb Co. – Wild Garlic, Nettles

4. Spice of Life – Salt and Pepper


  • Peel and chop your potatoes and then boil in salted water until slightly tender.
  • Bring a pan to the heat and add the cooked potatoes along with some some oil and fry until you get a nice brown crispy edge. Set aside to cool.
  • Wash your Wild Garlic and Nettles before giving them a quick blanch in some boiling water to kill the sting and reduce the strength of the garlic.
  • Chop up the Wild Garlic and Nettles and mix with the Olive Paste and then fold into the cold potato mix.
  • Shape into rounds or moults, foil and then pop in a nice hot oven and sit back till ready!

written April 2012