Canal Floddies

This is a slightly updated version of a dish from the Tyneside town of Gateshead. Traditionally these were made by the men digging the Manchester Ship Canal and fried on their shovels over a fire.

Serves 4

Canal Floddies
  • Dairy-Free

  • Low Fat


  • 350g potato, peeled
  • 1 medium onion, peeled
  • 10 sundried tomatoes, finely chopped
  • 2 tbsp lovage leaves, finely chopped
  • 25g self-raising flour
  • 1 medium free-range egg, beaten
  • To taste salt and pepper
  • 2 tbsp vegetable oil


  1. Coarsely grate the potato and squeeze out any liquid and press between kitchen paper.
  2. Grate the onion and mix with the potato and sun dried tomatoes.
  3. Place the self-raising flour in a mixing bowl and add the egg. Mix well.
  4. Add the potato mixture to the flour and egg, season mix well.
  5. Divide the mixture into 4 and shape into rounds using an 8cm pastry ring.
  6. Heat the oil in a frying pan and and when hot add the floddies. Reduce heat a little and fry, turning until well browned on both sides. Drain on kitchen paper.
  7. Place each floddy on a plate and top with a portion of hot mushy peas and a free range poached egg. Garnish with finely chopped lovage.

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