Parsnip and Potato Cake Serves 4
2 lbs potatoes, quartered
1 medium onion, finely chopped
1 lb parsnips, diced
1 tsp honey
2 tsps chopped fresh rosemary
60g chopped mixed nuts
1 tblsp olive oil
seasoning
1. Cook potatoes in salted boiling water until tender. Meanwhile fry onion and parsnips in oil, until tender and golden. Stir in honey.
2. Drain potatoes and return to pan over a gentle heat to dry off. Mash until smooth and fluffy. Beat in parsnip mixture, rosemary and plenty of seasoning to taste.
3. Line the base of a 20cm/7" square shallow cake tin with greaseproof paper. Sprinkle over half the nuts evenly. Spoon the potato mixture on top and spread it out trying not to dislodge the nuts. Smooth surface, then press the remaining nuts on top. Leave to cool.
4. Preheat oven to Gas 6/200' C/400' F Turn the potato cake out onto a board and divide into 8. Arrange the cakes on a baking tray either sprayed with fry light or lined with baking parchment. Spray tops with fry light, and cook for 30 minutes, turning once after 15 minutes, until golden brown.
Serve hot with vegetables or salad.
Can be frozen before baking in oven, defrost thoroughly and cook as above
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