Savoy cabbage & sweet potato cakes
Rich Harris shows you how to make these simple but delicious potato cakes.
Recipe - 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: