Sweet potato and cabbage cakes
These cakes are perfect as a main meal for vegetarians or could be a side dish to grilled meat. Those who can’t have dairy can leave out the cheese.
Ingredients
Method
- Preheat the oven to 200°C.
- Peel sweet potatoes, cut into cubes and cook in lightly salted water until tender.
- Meanwhile, shred or very thinly slice the cabbage.
- Take the cooked sweet potato cubes out of the pan with a slotted spoon, then add the cabbage to the water and blanch for 3 minutes. Drain, leave to cool.
- Heat the oil in a frying pan, add the fennel, garlic and paprika and fry for a few seconds, then add the sweet potato cubes.
- Mash roughly with a fork – leave it a bit lumpy!
- Add the cabbage. Stir and let it cool.
- Using your hands form 4-6 balls, then slightly press them between your palms.
- Put the cakes onto a lined baking tray, sprinkle with grated cheese and cook for about 10 to 15 minutes until the cheese melted and the cakes are golden brown.
- Serve warm.