• 1 kg potatoes peeled and grated
• 1 small onion, grated
• 2 eggs
• 50 g flour
• 1 tsp baking powder
• Vegetable oil
• Sea salt

Place the grated potato and onion in a bowl and squeeze out as much liquid as possible.

Combine with the flour and lightly beaten eggs and season to taste. 

Heat about 6mm oil in a large fry pan and drop in spoonfuls of the mixture into the pan being careful not to overcrowd them.  Cook for about 3-4 minutes on each side or until golden and crispy.  Drain on paper towels and keep warm until ready to serve sprinkled with sea salt, sour cream, sauce or chutney.

• 1 tin pineapple pieces or fruit of your choice
• 75 g brown sugar
• 50 g melted butter
• 175 g soft butter
• 150 g castor sugar
• 1 tsp vanilla extract
• 200 g self raising flour
• ½ tsp baking powder

Pre-heat the oven to 180C. Grease and line a 20 cm cake tin and arrange the fruit in the bottom. Sprinkle over the brown sugar and then the melted butter. Whizz the softened butter,eggs, castor sugar and vanilla together until combined. Fold in the flour and baking powder and spoon the batter over the fruit. Bake for about 55 mins or until a skewer comes out clean. Rest the cake in the tin for 5 minutes and then turn out onto plate. This cake is best enjoyed the day it is made.