Enjoy these delicious savoy cabbage and sweet potato cakes alongside some tasty Becketts sausages with seasonal vegetables or pan-fried fresh salmon and salad.

Makes; 4

Ready in; 35 minutes

Ingredients

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

You’ll find British Savoy Cabbage in our Greengrocers.

Method

1. Preheat the oven to 200ºC, gas mark 6. Boil the diced sweet potatoes in water for 10 minutes until tender, then remove using a slotted spoon. Add the shredded cabbage to the water and cook for 3 minutes and drain. In a bowl, 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 crushed sweet potato and cook for 30 seconds – 1 minute. Stir in the cabbage and leave to one side to cool.

 

3. When cool enough to handle, mould into 4 patties and place on a lightly greased baking tray. Sprinkle with cheese and bake for 15 minutes until golden. Serve your savoy cabbage and sweet potato cakes with Becketts sausages and seasonal vegetables or pan-fried fresh salmon and salad.

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