
Snack
Serves 4
Ingredients
For the potato cakes:
2 large potatoes, peeled
1 beetroot, peeled and coarsely grated
1 Bramley apple, peeled, cored and coarsely grated
40g parmesan, finely grated
2 tsp fresh thyme leaves
2 tsp onion granules
3 tbsp gluten-free flour (such as quinoa flour)
2 tbsp olive oil, plus extra for greasing
Salt and pepper
For the dill yoghurt:
170g Greek yoghurt or coconut yoghurt
½ clove garlic, crushed
Small bunch of dill, finely chopped
Salt and pepper
Squeeze of lemon juice to taste
Method