Ingredients
2 Large Baking Potatoes
3-4 Savoy Cabbage leaves (peel off the nice dark outer leaves to use)
1 Bramley Apple
1 tspn Fennel Seeds
1 tblspn Gluten Free plain flour
Olive Oil for frying
Splash Water
Nutritional Yeast and Chives(optional topping)
Method
Peel the potatoes, roughly chop and then boil or steam them until soft. You can leave the skin off for a more rustic finish but this time I peeled them. Once soft enough to break apart when pressed with the back of a fork, drain them and mash them. In a frying pan drizzle a small amount of oil. Slice/ shred your cabbage leaves and peel and chop the apple.
Add to the pan with the fennel leaves and a small splash of water and cook until the cabbage is wilted and slightly caramelised.
Once cooked mix the cabbage and apple into the mashed potato with the flour and some salt and pepper. Shape into 6-8 cakes and place in the fridge for an hour to allow to firm up.
When ready to serve drizzle a little oil into a frying pan and cook in batches for about 5 minutes on each side until golden brown and crispy.
Serve hot topped with a sprinkle of nutritional yeast and some chopped chives.
https://veghotpot.wordpress.com/2014/03/14/st-patricks-day-apple-and-savoy-cabbage-potato-cakes/
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