Serves
3
Parsnip, Bacon and Greens Potato Cakes
This recipe makes 6 cakes, 2 per serving. These honestly taste so, so good. You can try a veggie option and swap the bacon for cheese or for a vegan option with grated apple instead of bacon.
Ingredients
- 200g parsnips, peeled & chopped into 1-2cm cubes
- 1 tsp and 2 tbsp olive oil
- 400g potatoes, peeled & chopped
- 200g Brussels sprouts, outer leaves removed
- 8 rashers streaky bacon
- 25g kale, chopped
- 2 tbsp freshly chopped parsley
- 50g coconut flour
Directions
- Preheat oven to 200°C. Pop the parsnips and 1 tsp olive oil in a roasting dish and cook in the oven for 40 minutes until just starting to brown.
- Cook the potatoes in a pan of boiling water for 20 minutes, then mash and pop in a large mixing bowl.
- Grill the bacon until crispy, then chop into small pieces and add into the mixing bowl.
- Boil the Brussels for 8 minutes if large, if small 5 minutes. Drain and then quarter and add to the mixing bowl along with the kale, parsley, and salt and pepper (season to taste).
- Add the parsnip to the bowl once ready. Mix well and make into 6 cakes using your hands.
- On a plate, scatter out the flour and place the cakes on top. Flip so both sides are coated in flour.
- Heat 2 frying pans on medium/high heat and add 1 tbsp olive oil to each pan.
- Place 3 cakes into each pan and brown the bottom (roughly 5 mins) then flip and brown the other side.
- Can be served with a salad, vegetables, or eaten on their own.
- Kcal: 495
- Protein: 18g
- Fats: 27g
- Carb: 38g
- Fibre: 15g
