INGREDIENTS
- 500g sweet potatoes, peeled and chopped
- 300g leftover roast potatoes
- 2 Co-op British free range eggs, beaten
- 50g Co-op plain white flour
- 35g leftover Brie or Camembert, chopped, plus extra to serve
- 30g leftover blue cheese, crumbled, plus extra to serve
- 35g leftover Red Leicester, grated, plus extra to serve
- 1 tbsp chopped flat leaf parsley
- 3 tbsp rapeseed oil
- 6 tbsp reduced fat crème fraîche
- 4 tbsp cranberry sauce
- Rocket, to garnish
METHOD
- Cook the sweet potato in a pan of boiling water for 15-18 mins, or until soft
- Drain and run under cold water until cool to the touch
- Put into a food processor with the roast potatoes, eggs, flour, cheeses and parsley
- Blend until smooth
- Heat a little of the oil in a nonstick frying pan over a medium heat
- For each pancake, add a small ladle of the mixture to the pan
- Cook for 3 mins on one side, then flip and cook for another 1-2 mins
- Remove from the pan
- Repeat with the rest of the batter to make around 16 pancakes
- Divide the pancakes among four plates, arranging them in stacks
- Serve topped with a dollop of crème fraîche and cranberry sauce, sprinkled with a little extra cheese and a grind of black pepper
- Garnish with a handful of rocket
