Sweet Potato and Brussels Sprouts Cakes

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 225  g Brussels sprouts, trimmed
• 450  g potatoes, chopped
• 225  g sweet potatoes, chopped
• 25  g butter
• 1  tablespoon olive oil
• 1  onion, sliced
• 2  garlic cloves, crushed
• 2  teaspoons ground coriander
• 1⁄4 cup  chopped fresh coriander
•  flour, for coating
•  vegetable oil (for frying)

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.