Parsnip, Brussels Sprout and Bacon Potato Cakes

Name: Parsnip, Brussels Sprout and Bacon Potato Cakes
Yield: Serves 4
Ingredients: 3 tbsp olive oil; 200 g parsnips, peeled and cut into even-sized pieces (alternatively, you could use leftover boiled, steamed or roasted parsnips); 200 g Brussels sprouts, outer leaves removed; 300–400 g potatoes, peeled and cut into even-sized pieces; polenta flour (or use ordinary plain flour), for dusting; 8 rashers smoked streaky bacon, finely sliced; salt and black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

This is a jazzed-up version of bubble and squeak and can be adapted to finish up all sorts of leftover vegetables, though parsnips, sprouts and bacon is a particularly satisfying combination. A poached or fried egg or sausages would be a good addition.

Ingredients

200 g parsnips, peeled and cut into even-sized pieces (alternatively, you could use leftover boiled, steamed or roasted parsnips)
3 tbsp olive oil

Method

Heat the oven to 200°C/Gas 6. Toss the parsnips with salt, pepper and about a tablespoon of the oil. Spread over an oven tray and roast for about 40 minutes