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.
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.