SKILLET CAKES RECIPES

Steps:

• Heat 1 tbsp oil in a roughly 22cm ovenproof skillet or frying pan, then add the aubergine slices in a single layer (you’ll need to do this in batches). Cook for 2-3 mins on each side until just golden and softened, adding another 1 tbsp oil between each batch. Transfer to a plate.
• If the pan is dry, add another 1 tbsp oil. Fry the garlic until sizzling but not coloured. Stir in the tomatoes, harissa, sugar and a pinch of salt. Bubble for a minute, squashing the tomatoes. Remove from the heat and leave to cool slightly.
• Meanwhile, halve each piece of halloumi (don’t worry if they fall apart). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato mixture, ensuring there are one or two pieces of halloumi between each aubergine slice. Drizzle with a little more oil and sprinkle with the mint. Cover the pan with foil and bake for 20 mins at 180C/160C fan/gas 4, then remove the foil and bake for a further 5-10 mins until the halloumi has started to brown. Serve with warm flatbreads, rice or couscous.

Steps:

• Set half of the potatoes aside for later. Peel and cut remaining potatoes into large chunks; place in a saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to low and cook 15-20 minutes, or until tender.
• Drain and place in a large bowl. Mash potatoes and set the bowl aside.
• Now peel and grate reserved potatoes. Stir them into the mashed potatoes.
• Add onion, flour, salt, and pepper; mix well. Stir in milk and egg to form a batter.
• In a large skillet, heat oil over medium heat. Drop batter from a tablespoon into the hot oil.
• Cook 3-4 minutes on each side.
• Drain on a paper towel.
• Transfer to your serving dish and serve with applesauce and sour cream. Bet you can't eat just one!