1 ½ oz butter
½ med onion thinly sliced
4oz peeled carrots
4oz courgettes
melt ½oz butter in a pan and soften the onion over a low heat
Blanch the potatoes for 10 mins, then drain and peel
Coarsely grate the carrots and courgettes trying to get long shreds. Squeeze out the excess liquid then press dry on kitchen paper. Coarsely grate the potato then mix with the carrot, courgette and onion in a bowl. Melt the remaining butter and add to the bowl. Mix well. Take heaped tbsps of the mix and press firmly into cakes about 6cm/2 ½ inches across. Put on an oiled baking tray. Bake at 200C Gas 6 for 15 mins then turn over and cook for a further 10 mins.