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Ingredients
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1.5kg sebago potatoes
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3 small brown onions, finely chopped
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6 eggs
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150g (1 cup) self-raising flour
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500g beetroot, peeled, coarsely grated
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Vegetable oil, to shallow-fry
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500g carrot, peeled, coarsely grated
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1 small head broccoli, coarsely grated
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150g (1 cup) frozen peas, thawed
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1 small zucchini, coarsely grated
Method
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1Peel and coarsely grate 500g of the potatoes. Place in a bowl. Add one-third of the onion. Squeeze handfuls of mixture to remove as much moisture as possible. Transfer to a clean bowl.
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2Lightly whisk 2 of the eggs in a medium bowl. Add 50g (1/3 cup) of the flour and the beetroot. Season. Mix well to combine.
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3Pour enough oil into a large frying pan to come 5mm up the side. Place over medium heat. Place four 1/3 cupfuls of mixture into the pan, spreading each to 8cm in diameter. Cook for 2-3 minutes each side or until golden and crisp. Drain on paper towel.
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4Repeat with half the remaining potatoes, onion, eggs and flour. Add the carrot.
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5Repeat with the remaining potatoes, onion, eggs and flour, adding the broccoli, peas and zucchini.
Source: taste.com.au
