Beetroot, Carrot and Potato Cakes

Serves 4 - 8

These cakes are really tasty, and work well as a main dish with apple sauce and salad - or as a breakfast with poached eggs and smoked fish. Alternatively, leave out the potato and serve with sausage, mash and lots of gravy. Serves 4-8

2 medium beetroots, greens removed, peeled & grated (we used golden beets)
2 medium carrots, grated
2 handfuls grated or shredded potato (unpeeled is fine)
½ medium onion, thinly sliced
1 egg
½ teaspoon salt, ¼ teaspoon pepper
25g plain flour
Optional: chopped spring onion, garlic, chilli or herbs
3 tablespoons olive oil
Soured cream for serving

1. Preheat oven to 150C/300F/gas2.

2. In a large bowl combine the vegetables; mix in egg, salt and pepper. Add the flour and any extras; stir well to blend.

3. Heat half the oil in a large frying pan over medium heat. Using 2-3 tablespoons of mixture per cake drop 4 cakes into the frying pan. Flatten each out with a spatula, and cook until just browned and cooked through, 3-4 minutes per side.

4. Transfer to a tray in the oven and keep warm, then repeat with remaining mixture until finished. Serve with soured cream.

(Abel & Cole)