Savoy cabbage, caper & sweet potato rösti cakes

1. Blanch the shredded cabbage in boiling water for 1 minute. Drain well, wring out in a clean tea towel, then firmly pat dry with kitchen paper. Transfer to a large mixing bowl. Rinse the grated sweet potatoes in a colander under the cold tap, until the water runs clear. Wring out, then add to the cabbage. Mix in the onion, cornflour, beaten eggs, dill, 1½ tbsp capers and 1 tbsp oil; season.

2 Heat 2 tbsp oil in a large, non-stick frying pan over a medium heat. Use about ½ the rösti mixture to make 6 mounds in the frying pan and flatten firmly with a spatula to make fritters. Cook each fritter for 3-5 minutes, then flip over and cook for 3-4 minutes more, until golden. Keep warm in a low oven while you cook the remaining fritters (to make 12-16 in total). Serve 3-4 fritters per person, topped with the remaining 1½ tbsp capers and a few dill sprigs. Serve with dijon mustard, plus lemon wedges and a poached egg, if liked.