Cajun Turnip – Bacon and Cheese-loaded Pancakes

Ingredients

• 1 Small turnip
• 2 Large potatoes
• 1 tsp Rapeseed oil
• 1 Onion, peeled and finely diced
• 300g Smoked bacon, cut into small dice, fat removed
• 100g Low-fat cheddar cheese, grated
• 6 Scallions, roughly chopped
• 2 tsp Cajun spice
• A pinch Sea salt and freshly milled black pepper
• 50ml Rapeseed oil for frying

To Serve

• 50ml Sour cream
• 50ml Barbecue Sauce
• 4 Freshly cooked corn on the cob
• 1tbsp Chopped Chives
• Shredded lettuce, tomato and cucumber salad.

Method

1. Pierce the turnip and potatoes with a fork several times, place them in a microwave and cook on high for 20 minutes until completely tender.
2. Remove from the microwave and allow to cool.
3. Meanwhile, heat 1 teaspoon of oil in a large non-stick frying pan and cook the onion until soft. Add the bacon and fry until crisp and dry. You don’t want any liquid left in the pan.
4. Carefully cut the turnip and potatoes in half and use a spoon to remove the flesh to a large mixing bowl. Discard the skins.
5. Add fried onions, bacon, grated cheese, half the scallions, Cajun spice, salt and pepper. Mix well.
6. Divide the mixture into 8 equal size balls.
7. Return a clean non-stick pan with oil to medium-high heat and add 4 of the balls to the pan. Use a spatula to flatten into pancakes and gently fry for 4 - 5 minutes on both sides until crisp and golden.
8. Pile 2 warm pancakes onto each plate, top with sour cream, scatter with the remaining scallions and chives, and drizzle with a little barbecue sauce.
9. Serve with warm corn on the cob and salad.