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Savoy cabbage, caper & sweet potato rösti cakes
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200g savoy cabbage, thinly shredded
600g sweet potatoes, peeled and coarsely grated
1 small red onion, finely chopped
3 tbsp cornflour
2 eggs, beaten
½ x 20g pack dill, finely chopped, plus extra sprigs to garnish
3 tbsp capers, rinsed and roughly chopped
5 tbsp olive oil
Dijon mustard, to serve (optional)
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.
Typical values per serving:
This recipe was first published in September 2017.