#WFD – Crispy Potato, Carrot and Marrow Cakes

POLOKWANE – Looking for something different to accompany your meal or a healthy vegetarian snack? Then this recipe is what you’re looking for.

What’s for Dinner says this is an easy way to get your kids to eat their veggies.

Ingredients

• 700g potatoes, peeled and halved
• 2 medium carrots, cut in half lengthwise
• 3 baby marrows, grated
• red onion, thinly sliced
• 1 pinch Robertsons Atlantic Sea Salt
• Robertsons Freshly Ground Black Pepper
• 1 x KNORR Three Cheese Pasta Sauce
• 5ml basil pesto
• 1 egg, lightly beaten
• 45ml oil (for frying)

Method

• Par-boil the potatoes with the carrots for 10 minutes.
• Drain and leave to cool.
• Grate the potatoes and carrots into a bowl.
• Stir in the baby marrow, onion, seasonings, KNORR Three Cheese Pasta Sauce sachet contents, basil pesto and egg.
• In a frying pan heat a small amount of oil.
• Add dessert spoonfuls of the mixture, fry, turning over after 3 minutes.
• Cook for another 3-4 minutes until crispy and golden brown.
• Serve as a snack or as a vegetable accompaniment to a meal.

raeesak@nmgroup.co.za