- 5 medium sweet potatoes, grated
- 8 eggs
- chilli flakes
- Mixture of veg for filling, I used onion, mushrooms, courgette, red peppers
- Mixed herbs
- Grated cheese – HEX A – measured
Fry off whatever you are using for your filling in frylight, I fry onions gently first to release their sweetness, the add everything else until just cooked making sure it’s not too moist.
Grate potatoes with large side of grater and line a loose based cake tin with baking parchment and spray on fry light
If potatoes are a little watery put them in a tea towel and squeeze out moisture.
Mix grated potatoes with chilli flakes and seasoning, throw in 1 whole egg and mix together. Press this mixture into the cake tin, I do this carefully to make sure there are no holes in the base as the eggs would leak through. Then press up the sides of the tin to the top. Pop this in the oven for about 20 minutes until lightly coloured and drying out.
Place filling on top of potatoes, I like quite a dense filling so used rather a lot of veg.
Whisk together remaining eggs with a dash of milk and mixed herbs and pour over the top of the veg, making sure it can get through all the layers of vegetables.
Sprinkle with cheese and place in a 180 degree C oven for around 20 minutes.
Serve warm with a lovely green salad.