Brilliant Bramleys

Apple and beetroot potato cakes with dill yogurt

Serves 4

Serve with a poached egg or some flaked smoked mackerel for a delicious weekend brunch. (If you’ve frozen them, defrost first before reheating.)

You will need

For the potato cakes:

✽ 2 large potatoes, peeled
✽ 1 beetroot, peeled and coarsely grated
✽ 1 apple, peeled, cored and coarsely grated
✽ 40g Parmesan, finely grated
✽ 2tsp fresh thyme leaves
✽ 2tsp onion granules
✽ 3tbsp gluten-free flour (such as quinoa✽ ✽