REDWALL RECIPES

CRISPY CARROT CAKES INGREDIENTS (serves two) 3oz (75g) cooked potato 3oz (75g) carrot, grated 3oz (75g) onion, grated 1 oz (25g) fresh breadcrumbs 3oz (75g) wholemeal flour 2 teaspoons chopped parsley, 1/4 pint of milk salt and pepper 2oz (50g) butter METHOD Mash the potato and gradually mix in the carrot, onion and parsley. Mix the milk and flour to form a batter and stir in the vegetables. Heat the butter in a frying pan, then drop tablespoons of the batter into the pan, cook until the underside is brown then turn over and cook the other side. Serve hot as snacks. Recipe Index