Quote:
Originally Posted by Lalwendë
If the taters came up when cooked like bread then they were probably King Edwards. The UK's finest floury spud for making big chunky chips, mash, and you can also knock up tater cakes from them - using cold mash and a bit of flour, just mix into a 'dough', roll out and cut into rounds and dry fry them til browned and serve with a big knob of butter. Drrrrrrooooooool. 
Aren't chapatis also made from tater flour?
I'm not surprised Elves didn't know about taters though. They probably existed on that vile no-carbs Atkins diet, looking at how skinny they were (I wonder if they also had the bad breath?).  |
Are you suggesting that tater cakes could form the staple ingredient in lembas? Or are tater cakes best eaten when hot off the griddle? Or would it just be tater flour in lembas?