Potato cakes and poached eggs

Daddy would be proud!

These are delicious and much lower in points than the shop bought potato bread. 

Serves 2

6 pp per serving of potato cakes

2 pp for the poached egg

Ingredients 

300g Potatoes, peeled and diced

1 tsp low fat spread

60g plain flour plus 1 tbsp for rolling

Pinch of salt and pepper

1/4 tsp baking powder

Low fat cooking spray

White wine vinegar

2 Eggs

Method:

1. boil the potato in salted water and when done drain and return to a low heat to steam for 1 minute. Mash with the low fat spread, black pepper, then mix in the flour and baking powder with a wooden spoon until you have a soft dough. 

2. Boil a saucepan of salted water for the poached eggs. When boiling add a splash of the white wine vinegar. 

3. Flour the surface with the remaining flour and cut the dough in two. Roll each half out into a circle then cut into quarters. 

4. Heat a non stick pan and spray with low fat oil. Cook the potato cakes for 3 minutes on either side until golden brown. 

5. For the last 3 minutes put the eggs into the water and poach for 3 minutes. 

6. I served with mushrooms for no extra points!