Beetroot & Apple Potato Cakes with Dill Yoghurt

20 minutes prep, 30 minutes cook

Serves 4

Ingredients

For the potato cakes:

2 large potatoes, peeled

1 beetroot, peeled and coarsely grated

1 Bramley apple, peeled, cored and coarsely grated

40g Parmesan, finely grated

2 tsps fresh thyme leaves

2 tsps onion granules

3 tbsps gluten-free flour (such as quinoa flour)

2 tbsps olive oil, plus extra for greasing

Salt and pepper

For the dill yoghurt:

170g Greek yoghurt or coconut yoghurt

½ clove garlic, crushed

Small bunch of dill, finely chopped

Salt and pepper

Squeeze of lemon juice to taste

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4. Cook the potatoes whole in a pan of boiling water for 10 minutes. Drain and leave to cool a little.

Grate the potatoes into a mixing bowl and add the remaining potato cake ingredients, season with salt and pepper.

Line two baking trays with parchment and drizzle each with a little oil. Make 12 small balls of the potato cake mixture, place in the oven and cook for 20-30 minutes. Half way through cooking time, squash each mound down into a flat disk and flip.

Mix together the dill yoghurt ingredients and season to taste with salt and pepper and a little extra lemon juice if needed. Freeze for a simple snack throughout the week, or serve with a poached egg or some flaked smoked mackerel for a delicious weekend brunch.