Pesto-Stuffed Crispy Potato Cakes

To make the dough: Boil the potatoes with the skin on for around 30 to 35 minutes, or until cooked through. The cooking time will depend on the size of the potatoes.

To make the pesto: Add the spinach, parsley, garlic, lemon juice, salt, olive oil and macadamia nuts to a blender or food processor. Blend until smooth.

Drain and rinse the potatoes, peeling them once they cool down. Transfer to a large mixing bowl and mash using a potato masher. Then, add the salt and tapioca flour, and use your hands to form a dough.

Divide the dough into 12 evenly sized chunks, using around ¼ cup (60 g) of the batter for each one. Use your hands to flatten down each chunk, adding around 2 tablespoons (25 g) of the filling into the center and spreading it out using a spoon. Flatten down another dough chunk and place it on top, sealing around the edges.

Heat 2 tablespoons (30 ml) of olive oil in a frying pan. Cook the potato cakes for 7 to 8 minutes on each side, until crispy and lightly browned, making sure not to overcrowd the pan. Serve immediately on their own or with a side of your choice.