Potato and Zucchini Pancakes

I just have one thing to say about these potato and zucchini pancakes I made from my partner site for this month's Taste & Create, My Green Mouth - make a double batch. At least. Maybe a triple batch. I made a double batch, and it wasn't nearly enough for the 5 of us. Ok, it was enough, but not enough, if you know what I mean. Much in the same way that two potatoes if enough per person, unless you roast them, and then you need to provide at least four.

These are tasty, tasty goodies, and I need to make them again. Soon. I followed the recipe as directed on the above link, only doubled, so I won't write it again here. Except, instead of serving them with somewhat healthy Greek yogurt, we had ours with sour cream and salsa. Great for kids who don't like vegies, even better if you have weird kids like mine who do!

My food processor made short work of this!

So far, so good...

Epic fail - did I mention I'm bad at flipping fritters?

I got the hang of it by the second one though

Cheesy Potato Damper

I had planned on making individual serves of this wrapped on sticks, cooked over an open fire, but it rained tonight, so instead of soup in mugs and damper on sticks outside, we had soup in mugs and damper rolls snuggled up on the couch with blankets and Chitty Chitty Bang Bang.

Cheesy Potato Damper (adapted from Basics to Brilliance: Potato Recipes by Murdoch Books.)
1 1/2 cups plain flour
1 1/2 cups self raising flour
1/2 tsp salt
1 tsp bicarb soda
30g melted butter
1 cup mashed potato
1/2 - 1 cup milk
1 egg
1 cup grated cheddar cheese

Preheat oven to 180°C. Line a tray with baking paper. Sift flours, salt and bicarb soda into a bowl. Add butter, mashed potato, egg, milk and cheese and mix until well combined into a firm dough.

Divide into ten pieces, and shape into small balls, place on the tray. Bake for around 30 minutes or until hollow sounding when gently tapped. Turn out onto a wire rack. Serve warm with butter.

This was an entry for
The Cookbook Challenge: Week 32 - Potato.