Cooking Steps
Peel and chop up the sweet potato (1), parsnip (1) and grate 4cm of ginger. Chop the parsnips into bigger pieces and the sweet potato into smaller pieces as the parsnips will cook much faster.While you’re at it take a sniff of the shaved parsnip too, that nice nutty freshness is what’s going to make this dish. Fuck roasting them. Stick them in a microwavable bowl then grate and halve a lime and add the lime halves to the bowl.
Cheating: cover the bowl with two layers of cling film then stick in the microwave for 9 minutes. Yeah baby, that’s how we roll.
Next – slice up 2 spring onions (I just used the stalks and planted the bulbs – they’ll grow back) and a red (deseeded) chili (optional). You’ll also notice that at this point my hands are no where near my crotch after the previous chili-wank fiasco of Summer ’11.
When the ‘taters are done, mash them and add the onion, lime rind and chili then one medium sized beaten egg. Mush it up even more then let it cool.
Top Tip: if you don’t have ADHD/OCD like me and your kitchen isn’t already blasted with bleach and polished to an eye-watering shine this would be a good time to do it. If you try and shape the mash ow you will suffer serious burns (*hides bandages).
Wet your hands and shape four small cakes before dusting them in almond flour then fry them lightly in some coconut oil. Add obligatory fried egg and…
it’s done, baby. NOM NOM NOM NOM NOM NOM NOM
Ingredients
- 1 sweet potato
- 1 parsnip
- chili
- 1 egg
- 2 spring onions
- lime
- ginger
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