Cucumber and Potato Salad

2 medium cucmbers
8 ozs 225 g cooked new potatoes
11/2 ozs 35g flour
salt and pepper
2 ozs 50 g vegan margarine
1 Tblsp chopped parsley
lemon sices
Peel and cut the cucumber into 1/2 inch 2 cms cubes. Cube the potatoes. Season the flour with salt and pepper to your taste. Toss the cucumber and potato in the flour. Heat the margarine and fry the vegetables until brown, about 15 minutes. Add the parsley.
Serve hot with lemon slices.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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