A perfect meat-free autumnal tea for the entire family, that takes less than 15 minutes. You can substitute these veg with carrots or any other root veg, but this combo works well.
2 parsnips, grated (Using a Magimix grating attachment makes life a whole lot easier)
1 sweet potato, grated
1 onion, any colour but I like red for this recipe
2 tablespoons of flour
S & P
Slice the onion and add to a frying pan with a slug of oil and a knob of butter. Season and cook on a low heat for a few minutes until soft. Meanwhile crack the eggs into a bowl, sift in the flour, season, and whisk to combine and get rid of any lumps. Once the onions are looking softer and translucent, add your grated veg. Season and stir fry for just a couple of minutes then add to the egg mixture and combine well. Add another slug of oil to the frying pan and add handfuls of the mixture and cook for a few minutes on each side until golden and crispy and cooked through.
These are delicious dipped into a mashed avocado loosened with cream cheese or creme fraiche, or with a poached egg on top. You can cook them in advance and reheat them in the oven too.