Brilliant Bramleys
Jun 30, 2020
3 minutes
COMPILED BY JESSICA RANSOM.
Apple and beetroot potato cakes with dill yogurt
Serves 4
Serve with a poached egg or some flaked smoked mackerel for a delicious weekend brunch. (If you’ve frozen them, defrost first before reheating.)
You will need
For the potato cakes:
✽ 2 large potatoes, peeled
✽ 1 beetroot, peeled and coarsely grated
✽ 1 apple, peeled, cored and coarsely grated
✽ 40g Parmesan, finely grated
✽ 2tsp fresh thyme leaves
✽ 2tsp onion granules
✽ 3tbsp gluten-free flour (such as quinoa✽ ✽
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