The Dogmother Posted December 12, 2007 Share Posted December 12, 2007 PARSNIP, POTATO AND CHEESE CAKES 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. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 12, 2007 Share Posted December 12, 2007 Sounds absolutely lovely Claret. I shall have a bash at those at the weekend. It has an egg so is Omlet Cookbookworthy! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted December 12, 2007 Author Share Posted December 12, 2007 That's good, feel free to bung it in the cookbook. Mine often break apart when I make them Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 12, 2007 Share Posted December 12, 2007 Tis done. Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted December 12, 2007 Share Posted December 12, 2007 Oooo these sound delicious - a bit like bubble & squeak which I also love! Thanks for this Claret! Emma.x Quote Link to comment Share on other sites More sharing options...