When I cook mash, I love a huge amount which is normally full of root vegetables and less potato these days. This is the usually the main part of my dish and the meat gets treated as the underdog and then masses of gravy. I am Northern after all.
However, every time, my fiance comments how I’ve made too much but I’d rather cook too much veg than little. We don’t want to go hungry, do we? And yes, on this occasion, even I couldn’t eat it, so I stored the leftovers in the fridge planning on making potato cakes for my lunch the following day.
I scoured the internet for the best reviewed recipe and always find the BBC good food website is one to trust and so I adapted this one to suit the small changes I have been embracing. An example of this is that I have swapped my dairy milk for plant based milks.
I also ate mine very simply, with just my favourite Healthy Boy chilli sauce as a main; afterall, I was going to eat all of them. The original recipe however suggests you can eat it with scrambled eggs and bacon but I didn’t want to commit to the extra calories.
So here it is – they were so light, fluffy and quick for each pancake to cook, (although I usually get bored by the 15th pancake)! And most important of all, they were delicious, my dog insisted finishing them off once I was full – or, I at least caved seeing his cute puppy eyes while I ate eat mouthful. His eyes are hard to resist!
-260g leftover root vegetable mash (I used suede, sweet potato and a smidgen potato
-80g plain flour
-1tsp baking powder
-115ml unsweetened almond milk
-1 tsp ground cumin
-1 tsp sunflower oil to fry
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1. Place the cold mash in a mixing bowl and sift in the flour, cumin and baking powder.
2. In a separate bowl, whisk the eggs, seasoning and milk and stir in to the mash mixture.
3. Heat up a large frying pan with the oil and pour in a tbsp of the mixture (I managed to fry 5 at a time) with space apart and fry each side for approx 1 minute then stack them up to one side and continue until all the mixture has gone.