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The Dogmother

Parsnip, potato and cheese cakes

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1 onion, peeled and sliced

350 g potatoes, peeled and grated

225 g parsnips, peeled and grated

1 garlic clove, peeled and crushed

1 tablespoon chopped fresh sage

1 egg, lightly beaten

2 tablespoons sunflower oil

175 g cheddar cheese

Salt and pepper to taste


Use a kitchen towel to absorb the excess moisture from the grated vegetables before mixing them together with the onion, garlic and sage in a large bowl. Season with salt and pepper. Stir in the egg and mix well. Heat the oil in a large pan. When hot, spread half of the vegetable mixture over the base of the pan. Scatter over the cheese, then top with the other half of the mixture, spreading it flat. Cook over a low heat for about 10 minutes until golden underneath. Slide the cake out onto a large plate and flip back into the pan. Cook the other side until golden and the vegetables have cooked through. Serve immediately, cut into wedges.

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