Potato and feta pancakes

I suggest these shredded vegetable patties as an accompaniment, but they will also work as a main course, or as a side order.

Makes 6, serves 2-3
potatoes 250g
carrots 150g
olive oil 6 tbsp
eggs 2
feta 200g
dill 3 tbsp, chopped

Peel the potatoes and carrots and coarsely grate them. If using a food processor, use the coarse grating disc as you would for remoulade. Warm 3 tablespoons of the olive oil in a frying pan, add the grated vegetables and cook for 6-8 minutes until they have started to soften.

Beat the eggs lightly with a fork, just enough to mix yolks and whites then tip in the softened vegetables. Crumble the feta cheese into the mixture then add the chopped dill and black pepper.

Warm another 3 tablespoons of oil in the frying pan, then divide the mixture into 6 patties about the diameter of a digestive biscuit. Press them flat with a palette knife or the bowl of a spoon, then let them fry till pale gold. Turn each one over carefully and brown the other side. Remove with a palette knife or fish slice, drain briefly on kitchen paper then serve.