Sweet Potato and Brussels Sprouts Cakes

Submitted by PinkCherryBlossom

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

 

• Ready In: 40mins
• Ingredients: 11
• 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.

Reviews

[Jennifer Bennifer]

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.