RUTH'S SHOOTS

So many plants and flowers are edible. Why don't you give this recipe a try.

Nasturtium potato cakes Serves 4

1kg waxy potatoes

4 tbsp olive oil

1 tbsp finely chopped chives

1 tbsp finely chopped shallots

1 tbsp grated lemon zest

1 garlic clove, crushed

3 tbsp chopped nasturtium leaves

Sea salt and pepper

Peel and cube the potatoes. Bring 2-litres (3.5 pints) of salted water to the boil. Add the potatoes and cook until tender. Drain well. Mash the potatoes, then beat in the olive oil, chives, shallots, grated lemon zest, garlic and chopped nasturtium leaves. Season to taste.
Let the potato mixture cool, and then form into small round cakes. Heat a little extra olive oil in a pan and fry the cakes over medium heat until golden and crisp.

While I'm on the subject of recipes why don't you try this too......
Zucchini Bread

2 cups shredded raw zucchini

3 eggs

1 3/4 cups sugar

1 cup vegetable oil

2 cups flour

1/4 teaspoon baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

2 teaspoons vanilla

1 cup chopped walnuts

1/2 cup raisins (optional)
Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar and oil together. Add flour, baking powder, baking soda, cinnamon, salt, vanilla, walnuts and raisins. Mix together. Add drained zucchini. Mix well. Pour into 2 greased and floured loaf pans. Bake 1 hour at 350 degrees.