As a side dish, this could serve between 4 and 6 people. If you’re me, this is enough for two meals 😐
They freeze well. Just wrap individually in foil or greaseproof paper and tie up in a freezer bag. Use within three months.
Be warned, this takes AGES to make if you grate by hand (which I have to 😦 ) I really recommend a food processor with a grater attachment.
The following quantities are just approximate. Feel free to alter proportions to your taste.
500g potatoes, scrubbed not peeled
300g sweet potato, peeled
250g swede, peeled
1/2 large leek, trimmed
2 large carrots, peeled
1 tbsp ground flaxseed
3 tbsp water
1/4 tsp salt
3 tbsp cornflour or plain white flour
If the potatoes are large, cut them in half. Small potatoes can be left whole. You can peel them if you like, but I prefer to keep the skins on. Leave the carrots whole, and cut the sweet potato and swede into very large segments.
Bring a large saucepan of water to the boil. Add all the vegetables EXCEPT the leek. Simmer for about ten minutes. Sweet potatoes and carrots will cook more quickly, so check them at about 7 minutes and remove when just tender. If they cook too much they may be too soft to grate later. Once they are done, strain and leave to cool.
Make the flax egg: mix the flaxseed and water in a small bowl and leave to stand.
While the veg is cooling, slice the leek in half along its length, then separate and wash thoroughly to remove grit and soil. Slice each half again lengthways, then slice across. Heat a lightly oiled saucepan (if you’re using non-stick, you can leave out the oil) and lower the heat to medium low. Add the leeks and sweat them gently for about 5 to 10 minutes, stirring frequently. They should become soft and sweet smelling.
Once the vegetables have cooled (watch out, the insides may still be hot!), grate them coarsely into a large bowl. Stir in the leeks, the flax egg, salt, pepper to taste and the (corn)flour and mix thoroughly to combine.
Preheat the oven to gas 7 (220°C).
Line two baking trays with greaseproof paper, and brush with oil.
Shape the mixture into circles 6-8cm diameter, place on the oiled trays, flatten with a spatula and brush the tops with oil. Check at 20 minutes. If they haven’t browned, bake for a further 10-15 minutes. (I tried flipping them over halfway through, but they have a tendency to fall to bits, so just leave them.)
Alternatively, you could cook them in a frying pan, but unless your frying pan can hold 10 at a time, you’ll be there all night cooking these (I know, cos it happened to me. The first time I made these, it took over three hours. Now I always bake them).
It takes sooo long!