Crispy Potato Cakes

Serves 4 225 g (8 oz) carrots 450 g (1 lb) floury potatoes, peeled but left whole 1 egg, beaten 1 tablespoon chopped fresh parsley low fat cooking spray 150 g (5 1/2 oz) turkey rashers or bacon medallions salt and freshly ground black pepper Simmer the carrots and potatoes in lightly salted, boiling water for 5 minutes. Drain and let them cool for about 10 minutes, and then grate them coarsely. Mix the grated carrot and potato with the egg, parsley and seasoning. Heat a heavy frying pan until very hot and spray it with a little low fat cooking spray. Place eight large tablespoons of the mixture in the pan, leaving a little space between each one. Flatten them a little with the back of a spoon. You may need to do all this in two batches. Cook over a low heat for 5 minutes on each side, until the potato cakes are golden and cooked through. Meanwhile, grill the turkey rashers until crispy. Serve two cakes per person topped with the crispy rashers. tip: It's quite important to use a floury potato such as Desiree for this recipe - waxy ones will not give the same results.