Sweet Potato and Brussels Sprouts Cakes

Total Time
40mins
Prep 10 mins
Cook 30 mins

Crunchy cakes that even sprout haters will love! Serve with a good dollop of soured cream.

Ingredients Nutrition

Directions

  1. Cook the sprouts in boiling water for about 8 mins, they should be tender. Remove but reserve the water. Cool under running water and shred.
  2. Place the potatoes (both types) in the sprout water and cook for 8 mins until tender.
  3. Heat the butter in a pan and gently fry the onion and garlic for 5 minutes Sprinkle over the coriander and and cook for a further minute.
  4. Drain and mash the potatoes. Place the potatoes, sprouts, onion mix and coriander leaf in a bowl and mix well with hands.
  5. Flour your hands and form the mix into 8 cakes.
  6. Heat the oil in a pan and fry the cakes for 4 mins each side until golden and crispy.

Reviews

(1)
Most Helpful

Good Flavor. I made these, but I think I did something very wrong. I think maybe I cooked the potatoes too long. They were a lot stickier and harder to work with than I imagined. Final product was still gooey. Have you made these a few times? What were your results. I really think it was something I did. Please let me know.

Jennifer Bennifer December 22, 2007

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