Potato and parsnip floddies
Originally this Geordie dish would have used bacon so I have substituted a veggie bacon. You can omit this but it will add a slight smokey flavour.
In the restaurant I serve these potato fritters with pan fried mushrooms as a main course. They are lovely as a starter, snack or as an accompaniment to a hearty breakfast. They are delicious hot or cold.
Ingredients
800g (1lb 12oz) potatoes
1 large parsnip
4 slices of vegetarian bacon
1 small onion
75g (3oz) self raising flour
salt and pepper to taste
Vegetable oil for frying
Grate the potatoes and the parsnip into a bowl and add the remaining ingredients. Don't leave the mixture too long before frying it as the moisture will leach out and make the batter a little too runny.
Heat a little oil in a non stick frying pan over a medium heat. When hot fry 4 spoonfuls of the mixture at a time until golden brown on both sides. Drain on kitchen paper and serve straight away or reheat later in the oven.
Serves 4, vegan
Autumn fruit cobbler
Aubergine parmigiana
Japanese style pancakes
Spinach lasagne
Floddies
Thai style wok omelette
Yakisoba
Goats cheese bruschetta
Caesar salad
Pink grapefruit salad
Japanese salad rolls
Paneer cheese massala
Mushrooms on toast
Vegetable tagine
Risotto cakes
Banoffee cheesecake
White chccolate and raspberry tart