more veg! Now we're going to make for you the ultimate irish flag potato cakes that

are going to rock your world. So we're going to take basic veg that are available in any

shop and we're going to turn them into 3 completely different and super tasty potato cakes. This

is a pretty cool and novel way of taking a straight forward recipe and out of 1 recipe

we're getting 3 different looking different tasting potato cakes. This recipe will serve

4 adults, you get at least 12 potato cakes and ideally you'll get 1 tri-colour flag per

person. These are easy to make and well worth trying. Okay let's her started, first step

let's peel our sweet potatoes. These are going to give the bright orange colour and a lovely

sweetness. So we've got 500 grams of sweet potato. Okay so now that it's peeled I'm just

going to chop them. So we have a kilo of potatoes, we're going to chop them up fine, leave the

skin on, the skin is the most fibrous part and the most nutritious part of the potato,

so if you can leave the skin on, if you don't like the skin, peel it off. Chop them into

bite sized pieces like I'm doing here and if you are tied for time just chop them a

little finer. So we're going to bring them to the boil, reduce them to simmer for about

20 minutes until they're nice and soft and boiled through. Okay so potatoes are ready,

they've been boiling for about 25 minutes, here we go. Nice bit of warmth. So it's one

of the benefits of cooking outside is, you can drain your vegetables off in the bushes.

Okay so we're just going to split these potatoes, the regular potatoes up into 2 bowls. They're

pretty hot so make sure and use some sort of a weapon. Sweet potato we're just going

to pop into the 3rd bowl. Okay so I'm just going to give my pot a little clean out. Bingo,

she's ready to go. Okay I'm going to take 1 bowl of regular potatoes, now we're going

to make our pesto, super simple. I'm just going to add in all the ingredients I've got.

200 mls of of oil. I'm using olive oil, use sunflower oil or some neautral kind of white

coloured oil. 3 cloves of garlic, I've peeled them. I've got 125 grams of cashew nuts, the

reason why we're using cashew nuts is because they give a lovely, creamy, delicious texture.

I've got juice from half a lime, half a teaspoon of salt, that's the bases of our pesto for

1 batch of our potatoes and the batch of our sweet potatoes. Okay so here she is, she's

ready to go. So I'm going to spoon in 5 tablespoons of our delicious pesto. Okay, we're going

to add in a pinch of salt and we've got a pinch of black pepper. We're just going to

mash it all together into a beautiful consistent texture. We're just going to pop it back into

the bowl. Nice job Dave! Next step we're going to do is the sweet potato one, grab our sweet

potatoes, pop them back into the mashing bowl. We're going to add another 5 tablespoons into

the sweet potato, pinch of salt, in it goes. A little bit of black pepper. Nice job. Take

the masher and get stuck in. Okay I'm just going to go in and make it a little finer

with a fork. Okay so she's good to go. So there's our-the orange of our tri-colour.

Okay so we've given our pot a good rinse, just remove the sweet potato because we want

these spuds to be green the next batch. Pot down, ready to go. Okay we've got our last

third of regular spuds. Okay so we're going to take the remainder of our white pesto where

we're going to add in 2 handfuls of the spinach and we're just going to blend this right up.

Perfect, see how green she is beautiful bright vibrant, this is going to make the green tri-colour

part of our sweet potato. Nice and green, beautiful vibrant. So similar we've put in

about 5 tablespoons, looks great. We're going to add a pinch of salt, in it goes. A little

bit of black pepper. Just take him and put him back in the bowl. Okay so we're going

to use polenta flour here, we've laid it out on the board. The reason why we're using polenta

flour is one because it's gluten free and 2 because it's slightly got a more granular

texture to it. Once you do fry it, it crisps up more and adds a lovely crispy outta skin.

Normal flour will work fine but if you can get polenta it's worth seeking out. Okay so

we're going to take our white bread potato cake, we start with this, gonna roll it out.

Excuse my caveman likeness. Enter the potato cutter, so it's just a regular scone cutter,

anything that's kinda round. Okay here we go, we're just gonna go straight into it.

So the sweet potato will be slightly wetter so don't be afraid to add a little more polenta

to dry it out. Grab our green fella, so this is the real in honour of St. Patrick.

Get our pan, get it on a nice high heat, get a bit of oil, whatever you like, just put a

little bit on because we don't want these to stick. And we want that polenta just to

crisp up nicely and form a lovely outta crispy layer. Fry these for four minutes per side

until they're crispy and golden.

So these go great as a brunch alongside some nice beans,

a couple slices of toast, work fab as an easy lunch or dinner with some mixed leaves. So

look at these babies, they just look so cool. So that's pretty much it. They're ready to

go. But before we taste them now, do give us a shot, check us out we're the happy pear,

click on here to check out our channel, for more foodtube content just click here and

we also have an epic book so please do check that out. Here we go, this is it. Look at

that. Here we go, there she is, look tri-colour in a spoon. Mmm epic! That pesto is rocking,

these really are. St Patrick would would be extraordinarily proud. You get a really nice

distinctive flavour between all 3 layers. The polenta adds a lovely kind of bite to

the outer crust. Thanks for watching! Cheers! Take it easy.