Sweet Potato And Brussels Sprouts Cakes Recipe

Name: Sweet Potato And Brussels Sprouts Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 225 g Brussels sprouts, trimmed, 450 g potatoes, chopped, 225 g sweet potatoes, chopped, 25 g butter, and more.

Yes, Sweet Potato And Brussels Sprouts Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato And Brussels Sprouts Cakes

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