spiced parsnip & potato cakes
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A great way to use up leftover root veg, these spiced parsnip and potato cakes, balanced out by lemon and soy yoghurt, make a great mid-week meal.
Ingredients
400g parsnips
400g potatoes
2 tsp cumin
1/2 tsp garam masala
1 heaped tbsp plain flour
Salt and black pepper
3 tbsp olive oil
200g spinach
A small aubergine (around 250g)
Soy or coconut yoghurt to serve (optional)
1 lemon, to serve
Instructions
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