Sweet Potato and Brussels Sprouts Cakes

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Place the potatoes (both types) in the sprout water and cook for 8 mins until tender.
  • 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.
  • Drain and mash the potatoes. Place the potatoes, sprouts, onion mix and coriander leaf in a bowl and mix well with hands.
  • Flour your hands and form the mix into 8 cakes.
  • Heat the oil in a pan and fry the cakes for 4 mins each side until golden and crispy.
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