£1 meal deal

Serves 2 Prep Time: 20 min Cook Time: 30 min Cost per serv­ing: 50p

Chat - - Inside -

1 Peel and chop 225g sweet pota­toes and 225g parsnips. Cook in a pan of sim­mer­ing wa­ter un­til ten­der. Drain and crush with a fork. 2 Heat 2tbsp oil in a fry­ing pan and fry 1 chopped red onion over a low heat for 5 min. Trans­fer to a mix­ing bowl, stir in 225g grated car­rot, 1tbsp rose­mary and the crushed veg and stir un­til evenly mixed. Leave to cool. 3 Shape the mix­ture into 8 round, flat cakes and dust with 2tbsp corn­flour. Brush with 1 beaten egg and coat in 2tbsp po­lenta, then chill for 1 hour. Fry for about 5 min on each side or un­til golden brown, turn­ing them over once. 4 To make the sauce, whisk 2tbsp soy sauce, 1tbsp chilli sauce, 2tbsp tomato ketchup and 1tbsp lime juice un­til com­bined. Spoon into a serv­ing bowl and sprin­kle with 1 chopped spring onion. Serve the hot root veg cakes with the sauce.

£1 Meal Deal

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