Saffron & Potato Cakes

Ingredients
Boiled, diced potatoes 300 gm
Saffron strands ½ tsp
Milk 200 ml
Oil 4 tbsp
Egg, beaten 1

Plain flour 275 gm
Baking powder 1 tbsp
Thyme 2 tbsp
Salt 1 tbsp
Egg yolk 1
Butter to serve

Method
Mix the saffron strands with water and leave to stand for 5 minutes.Whisk together the saffron water, milk, oil and egg with a fork in a bowl.

In a separate bowl, mix together the flour, baking powder, thyme and salt. 

Then stir in the potatoes.Add the saffron mixture and mix with a spoon, until evenly combined.

Divide the mixture in cupcake cases. 

Brush the top slightly with the egg yolk mixture. 

Sprinkle some thyme.

Bake in a preheated oven, 220 degrees for 15 minutes or until risen and pale golden.

Serve warm, split and buttered.