- 450g waxy potato (such as Charlotte)
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 350g parsnip or other root veg
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 1 small onion, halved and thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, finely chopped
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 4-5 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
Peel and coarsely grate the potatoes and parsnips – if you’re using a food processor, attach the medium grater. Squeeze out as much liquid as possible with your hands and put them in a bowl.
Stir in the onion, garlic, egg and season if you like. Divide the mixture into six and roughly shape into flat cakes. Heat 2 tbsp of the oil in a large non-stick frying pan and fry three of the cakes on a low heat for 4-5 mins on each side until golden and tender. Transfer to kitchen paper with a slotted spoon and leave to cool while frying the remainder, adding remaining oil as necessary. Meanwhile grill the bacon and tomatoes, poach the eggs and serve alongside.
FreezingLeave cakes to cool then interleave them in foil, put in a freezer bag and freeze for up to 1 month. To serve, heat the oven to 190C/fan170C/gas 5. Unwrap cakes and spread out on a lightly oiled baking sheet. Brush with a little oil and reheat from frozen for 15 mins. Serve with grilled bacon rashers, vine tomatoes, and poached or fried eggs.