Potato and corn cakes

Cut the potatoes in half, if large, and par-boil for 8-10 mins until just cooked but still firm. Drain and leave until cool enough to handle.

Coarsely grate the potatoes into a bowl. Add the spring onions, sweetcorn, Cajun seasoning, parsley, egg and flour. Season with salt and freshly ground pepper and stir until evenly mixed.

Heat 3tbsp oil in a large frying pan. Add the potato mixture in large spoonfuls and press down with a spatula. Fry for 3-4 mins until crisp and golden then turn them over and fry for a further 3-4 mins. Repeat with the remaining mixture adding a little more oil, if necessary.