Similar to my previous potato cakes, these ones were also improvised, and ended up pink because of the beetroot. Colourful food is good food, whether it’s a variety of fruity vitamins or just fun sweets!
- Potato (par-boiled then grated)
- sweet potato, grated
- carrot, grated
- poppy seeds
- fresh peas
- balsamic vinegar
- cider vinegar
- black pepper
- egg-free mayo (with chives)
- wholegrain mustard
- cucumber, grated or sliced lengthways
- hot pepper sauce
I just softened the potatos in hot water while preparing all the other ingredients in a big bowl, then mixed them in.
Shape into cakes then bake at 180 for 10 minutes, or for 15 minutes if from chilled.