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PARSNIP, BRUSSELS SPROUT AND BACON POTATO CAKES

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PREPARATIO­N TIME 10 minutes COOKING TIME 1 hour SERVES 2 INGREDIENT­S

● 200g parsnips – leftover boiled, steamed or roasted ● salt and pepper ● 3 tbsp olive oil

● 300–400g potatoes, peeled and cut into even-sized pieces ● 200g Brussels sprouts, outer leaves removed ● 8 rashers smoked streaky bacon, finely sliced ● polenta flour (or plain flour), for dusting ● 4 eggs (optional) METHOD

1 Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Toss the parsnips with salt, pepper and 1 tbsp of the oil. Spread over an oven tray and roast for about 10 minutes until they are beginning to caramelise. Remove, allow to cool then roughly chop.

2 While the parsnips are roasting, boil the potatoes in salted water until soft, about 20 minutes. Drain well and mash while warm. Keep your mash as dry as possible so that the cakes hold together; if it seems wet, stir it over a low heat for a few minutes.

3 Cook the sprouts in salted boiling water for about 5 minutes. Drain and cut into quarters.

4 Fry the bacon over a medium-high heat with a drizzle of oil in a large frying pan (preferably non-stick) until really crispy. Remove with a slotted spoon and drain on kitchen paper.

5 Keep the oil left in the pan to fry the cakes. Mix the veg with the bacon and season. Dust your hands with flour and mould into burger-sized patties. Add the remaining oil to the frying pan, place over a medium heat and fry the cakes in batches until golden brown. Keep the cakes warm in an oven heated to around 160°C/140°C/Gas Mark 3 while you finish making your batch, to prevent the cakes from going cold.

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