n a bowl. Add oil and harissa; mix. Marinate for 20 mins
>Bring the water to a boil and cook the
PREPARE POTATO PANCAKES:
Peel and coarsely grate
d parsnips in a saucepan of boiling salted water for 10 mins
b>potato pancakes on a baking sheet lined with parchment paper and bake them for
For the apple compote, bring 3 tbsp apple juice to a boil. Add
For salsa, mix cucumber, radishes, shallots
Mix mashed sweet potatoes in a mixing bowl with egg.
To make garlic mayonnaise, process garlic, egg yolk, mustard and lemon juice until combined. With motor running, gradually add oil in a thin, steady stream until mixture is thick and pale. Season and set aside.
Combine sweet potatoes, potato, leek, chives, Parmesan and eggs. Heat oil in a large frying pan on medium. Add 2 tbsp of potato mixture and use a fish spatula to flatten into discs. Cook for 1-2 mins on each side, until golden. Drain on paper towels. Repeat with remaining mixture. Serve with garlic mayonnaise.
For the russet pancakes, preheat vegetable oil in a skillet until it reaches
PREPARE THE PANCAKES:.
Coarsely shred the potatoes
he flax and water in a large mixing bow to make
In a mixing bowl, sift together flour,
50 degree F.
In a small bowl mix together sour
ater into the bowl of a blender; blend until smooth. Heat
br>Transfer the potatoes into a kitchen towel and squeeze as
In a large bowl combine the mashed
Measure water into a large bowl and add lemon
owel and leave in a warm place for at least three hours
Using a box grater or food processor,