When is a parsnip not a parsnip? It turns out the answer is when it’s a mooli covered in mud! I found this out the hard way when I went to get my “parsnip” out of the veg rack and scrubbed it clean. Oh well, it’s a root veg and I already had my meal planned. So for the first time ever I made potato and mooli cake and very tasty, if somewhat surprising, it was too:
Potato and Mooli cake
3 medium potatoes peeled and grated
1 large mooli (or parsnip) peeled and grated(or if you can peel and chop both the potatoes and mooli then blitz in an electric chopper)
1 onion finely chopped
1 egg beaten100g cheddar/parmesan or other hard cheese grated
2 rashers bacon chopped into small bits (optional)6 mushrooms sliced (optional)
Start by heating some oil in a medium frying pan, then add the bacon and when it is just about crisp add the mushrooms and fry all together for another couple of minutes.
In the mean time put the mooli and potato on some kitchen towel and pat to remove as much moisture as possible from the grated veg.
Remove the bacon and mushrooms from the frying pan and put to one side and add a little more oil to the frying pan.
In a large bowl mix together the potato, mooli, onion and egg. Spoon half of the mixture into the frying pan and press it down firmly. Add the cheese and the mushroom and bacon mixture on top then finally put the rest of the potato, mooli, onion and egg mix on top and press down firmly so you have a nice compact mixture. Let it cook on a low heat for about ten minutes. Meanwhile pre-heat the grill and then transfer the whole frying pan under the grill for another 10 minutes to cook the top of the potato cake.
Remove from the grill, put a plate over the top of the frying pan and invert the whole lot so that the cake flips onto the plate.
Serve with a salad if you’re feeling posh, or baked beans if you want real comfort food!
All of which means that............this week’s veg bag is empty and I have just one egg left!
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