beetroot, parsnip & potato hash cake with poached eggs

It's often assumed that fusion food requires cupboards filled with esoteric ingredients, but this recipe
shows how a dash of garam masala can transform a dish made from British root vegetables and an egg.

serves: 4

300g potatoes, peeled
200g parsnips. peeled
100g beetroot, peeled
2 tsp garam masala
4 spring onions, sliced
25g fresh coriander, chopped
2 tbsp rice flour
1 egg, beaten
2 tbsp vegetable oil
30g butter
500g winter greens
½ a lemon
4 eggs

Coarsely grate the potato, parsnip and beetroot. Place in a clean tea towel and wring out as much moisture as possible. Put in a bowl and stir in the garam masala, spring onions, coriander, rice flour and beaten egg. Season with sea salt and freshly ground pepper. Mix well.

Divide the mix into four and shape firmly into patties.

Heat the vegetable oil in a large frying pan. Add half the butter, and when it starts sizzling, gently place the patties in the pan, one by one. Fry for 3-4 minutes on both sides on a medium heat until golden brown all over and cooked throughout.

Remove the patties from the pan and rest on a wad of paper towels to absorb excess oil.

When the patties are almost done, heat the remaining butter in a separate pan and wilt the greens, seasoning with a generous squeeze of lemon juice and a pinch of sea salt.

Meanwhile, bring some water to the boil in a small pan and poach the eggs. Remove with a slotted spoon and drain on a wad of kitchen paper.

Put one hash cake in the centre of each plate, arrange some greens on top then place a poached egg on top. Serve immediately with mango chutney or lime pickle.