Enjoy these delicious savoy cabbage and sweet potato cakes alongside some tasty Becketts sausages with seasonal vegetables or pan-fried fresh salmon and salad.
Ready in; 35 minutes
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.
- 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.
- 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.
- 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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