Save to your scrapbook
Savoy cabbage & sweet potato cakes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4
600g sweet potatoes, diced
½ Savoy cabbage, shredded
1 tbsp olive oil
1 tsp fennel seeds, lightly crushed
1 clove garlic, crushed
1 tsp paprika
25g cheddar, grated
1. Preheat the oven to 200ºC, gas mark 6. Boil the sweet potatoes in water for 10 minutes until tender, then remove using a slotted spoon. Add the cabbage to the water and cook for 3 minutes, drain. Crush the potatoes roughly with a fork to keep some texture.
2. Heat the oil in a frying pan and cook the fennel seeds, garlic and paprika for a few seconds, then add the sweet potato and cook for 30 seconds. Stir in the cabbage.
3. When cool enough to handle, mould into 4 patties and place on a lightly greased baking tray. Top with cheese and bake for 15 minutes until golden. Great served with sausages.
Typical values per serving:
Energy |
907.928kJ 217kcal |
---|---|
Fat | 6.8g |
Saturated Fat | 2.1g |
Carbohydrate | 34.4g |
Sugars | 10.6g |
Salt | 0.3g |
Vegetarian
This recipe was first published in November 2013.
Average user rating