Carrot and Potato Cakes, Carrot Jam, Fried Egg, Onion Yoghurt & Smoky Seeds
Carrot and Potato cakes
4 medium potatoes
1 large carrot, peeled and coarsely grated
1 small onion, finely chopped
4 tablespoons plain flour
½ teaspoon salt
Freshly ground black pepper
4 finely chopped scallions
Oil for cooking
Method
Peel and boil the potatoes, drain and dry in pan, mash well.
Cook the onion in some oil until golden and soft. Add to the potatoes with the carrot, flour, salt, pepper and scallions.
Mix well and form into 4 patties.
Heat a half a thumb nail of oil in a frying pan over medium heat.
When hot add the carrot cakes and cook gently until golden and crisp on both sides and they’re cooked through.
Carrot Jam
25g finely chopped root ginger
1 onion, finely chopped
1 crushed clove garlic
2 tablespoons cooking oil
2 teaspoons garam masala
1 teaspoon turmeric
Pinch chilli flakes (optional)
300g coarsely grated carrot
100g sugar
100ml white wine vinegar
Method
Cook the ginger, onion and garlic in the oil until soft and golden.
Add the spices and cook for 30 seconds.
Add the carrots and stir to wilt down for about 3 minutes.
Season with salt and add the sugar and vinegar.
Cook gently for about 20 minutes or until carrots have soaked up all the vinegar. Check seasoning.
Onion Yoghurt
200ml Greek yoghurt
1 onion
Salt and pepper to taste
Method
Set oven to 100oc and line a baking tray with parchment paper.
Peel and finely slice the onion and scatter onto the paper.
Bake for about 2 hours or until crisp and dehydrated.
Chop finely and mix into the yoghurt.
Season to taste
Smoky Seeds
4 tablespoons mixed seeds (pumpkin, sunflower and sesame)
4 tablespoons breadcrumbs
2 tablespoons cooking oil
1 teaspoon sweet smoked paprika
Method
Heat the oil in a pan and add the seeds and crumbs. Cook gently until golden and crisp. Add the paprika and cook for a minute.
To assemble – fry 4 eggs (lightly coat a frying pan with oil, heat over low heat, gently add the eggs and cover with a lid or plate and cook until yolk is to your liking)
Top a carrot cake with some jam, add the egg, top with yoghurt and scatter over the seeds.
