Sweet Potato and Parsnip Cakes Recipe

Ingredients : Serves 4

450 g/1 lb sweet potatoes, diced

225 g/8 oz parsnips, diced
15 ml/1 tbsp plain (all-purpose) flour
2.5 ml/0.5 tsp grated nutmeg
Salt and freshly ground black pepper
30 ml/2 tbsp milk
50 g/2 oz/0.5 cup rolled oats
50 g/2 oz/0.5 cup coarse oatmeal

30 ml/2 tbsp oil
Green salad, to serve

Method :

Cook the sweet potatoes and parsnips in boiling salted water for 15 minutes until just tender, then drain and puree in a food processor or blender with the flour and nutmeg (or mash with a potato masher). Season to taste and shape into eight rounds. Brush with the milk and roll in the oats and oatmeal. Heat the oil and fry (saute) the cakes for 10 minutes until golden on both sides. Serve warm with a green salad.