This simple recipe is a wonderful way to harness the rather delicate, chive-like qualities of ramsoms (wild garlic) . . .
500 g boiled floury potatoes
2 large eggs
1 large handful of shredded ramsom leaves
Salt and pepper
Mash the potatoes and then mix all the ingredients together to make a firm, but still just slightly sticky dough. Take egg-size lumps and pat them into rough discs between your floured hands before frying them in hot fat (I use a mix of butter and olive oil). They are best eaten hot from the pan, but will keep well in the fridge to be reheated later. For more information see https://www.fungiforays.co.uk/ramsoms