• 1 gold kumara- peeled
• 1 corguette
• 1/2 medium onion
• 2 kale leaves (option use spinach)
• 10g butter (for the mixture)
• Few sprigs of parsley
• Salt and pepper for seasoning
• Butter and coconut oil for frying

1. Grate the kumara and corguette, squeeze out the liquid and place drained vegetables into a bowl (discard liquid)
2. Dice the onion, chop the kale leaves and parsley, add to the vegetables
3. Whisk the egg in a small bowl and add to the mixture with the melted butter
4. Season with salt and pepper
5. Heat butter and coconut oil in the frying pan at a medium to low heat
6. Pour 1/4 of the batter onto the frying pan and cook till slightly browned, flip and do the same on the other side then slide off onto a plate
7. Repeat step 6 for the remaining batter
8. Enjoy!

You may need to add more butter and coconut oil to the pan before adding more batter