These lovely spiced cakes are perfect for a light lunch served with salad, or as a starter or a party nibble.
Serves 12 people
- 1 swede, peeled and chopped
- 1 red onion, finely chopped
- 75 grams butter
- 2 garlic cloves, peeled and minced
- 1 teaspoon(s) ground cumin
- 2 teaspoon(s) mustard seeds
- 1 teaspoon(s) ground ginger
- 1 teaspoon(s) turmeric
- 1 pinch(es) chilli powder
- 200 grams breadcrumbs
- 1 dash(es) olive or sunflower oil for frying
- Cook the swede in simmering, salted water for 20 minutes or until soft.
- While it cooks, slowly fry the onions in 2 tbsp of the butter, until soft and caramelized – this will take about 20 minutes.
- Towards the end of cooking, add the spices and garlic and cook for a few minutes more.
- Drain the swede in a sieve, let it sit and steam for a moment, then toss it and the remaining butter in the pan with the onion and spices.
- Mash until smooth. Season with salt and plenty of black pepper. Then form into golf ball sized nuggets.
- Add a pinch of salt and pepper to your breadcrumbs and spread into a dish.
- One by one, roll the balls into the breadcrumbs to coat, gently pressing the balls into flat little cakes.]
- Drizzle enough oil in a frying pan to form a 1cm layer. Heat until quite hot and carefully add each cake. Cook until golden on each side, about 3 minutes. Make sure the sides of the cakes get browned as well.
- Serve warm with lime wedges and natural yogurt flecked with finely chopped fresh mint and garlic.
Method
- Cook the swede in simmering, salted water for 20 minutes or until soft.
- While it cooks, slowly fry the onions in 2 tbsp of the butter, until soft and caramelized – this will take about 20 minutes.
- Towards the end of cooking, add the spices and garlic and cook for a few minutes more.
- Drain the swede in a sieve, let it sit and steam for a moment, then toss it and the remaining butter in the pan with the onion and spices.
- Mash until smooth. Season with salt and plenty of black pepper. Then form into golf ball sized nuggets.
- Add a pinch of salt and pepper to your breadcrumbs and spread into a dish.
- One by one, roll the balls into the breadcrumbs to coat, gently pressing the balls into flat little cakes.]
- Drizzle enough oil in a frying pan to form a 1cm layer. Heat until quite hot and carefully add each cake. Cook until golden on each side, about 3 minutes. Make sure the sides of the cakes get browned as well.
- Serve warm with lime wedges and natural yogurt flecked with finely chopped fresh mint and garlic.
Ingredients
- 1 swede, peeled and chopped
- 1 red onion, finely chopped
- 75 grams butter
- 2 garlic cloves, peeled and minced
- 1 teaspoon(s) ground cumin
- 2 teaspoon(s) mustard seeds
- 1 teaspoon(s) ground ginger
- 1 teaspoon(s) turmeric
- 1 pinch(es) chilli powder
- 200 grams breadcrumbs
- 1 dash(es) olive or sunflower oil for frying
Recipe from the Abel & Cole website, via Ashurst Organics vegetable box scheme.