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Ingredients
450 g potato (such as Charlotte)
350 g parsnips
1 small onion halved thinly sliced
1 garlic clove finely chopped
1 eggs beaten
4 tbsp unrefined sunflower oil
6 of prosciutto
6 stems of cherry tomatoes on the vine
6 eggs
Equipment
food processor
bowl
frying pan
grill
slotted spoon
grater
Directions
Peel and coarsely grate the potatoes and parsnips if youre using a food processor, attach the medium grater. Squeeze out as much liquid as possible with your hands and put them in a bowl.
Stir in the onion, garlic, egg and season if you like. Divide the mixture into six and roughly shape into flat cakes.
Heat 2 tbsp of the oil in a large non-stick frying pan and fry three of the cakes on a low heat for 4-5 mins on each side until golden and tender.
Transfer to kitchen paper with a slotted spoon and leave to cool while frying the remainder, adding remaining oil as necessary. Meanwhile grill the bacon and tomatoes, poach the eggs and serve alongside.
