Preparation

20 minutes

Cooking

30 minutes

Portions

Six cakes

Chef says

Serve with a good dollop of chutney

Tips

Great way of using left over vegetables, substitute the Brussels to suit.

Scrub potatoes, don't peel. Lots of nutrients just under the skin.

Keep the cooking water as a base for vegetable stock.

By Karen, Walden Local Food

Ingredients

5 potatoes

15 Brussels sprouts (could cabbage)

1 red onion

2 cloves of garlic chopped

Decent splash of soy sauce

1 egg

1/4 of a nutmeg, grated

2 Karen sized handfuls of pumpkin seeds

Salt and pepper to season

Plain flour

Method

Chop, roast, blend, pan, or...

1. Scrub and boil the spuds, then mash them
2. Trim the Brussels and shred them with a knife
3. Chop the onion, fry for 5 minutes, add the shredded brussels and fry for few more mins until brussels soften
4. Add the garlic and fry for further minute
5. Then pop the onion/sprout/garlic mix with the potatoes
6. Stir in the grated nutmeg, pumpkin seeds, soy sauce and season to taste. Stir in a beaten egg.
7. Form balls of mixture in your hands when cool enough to hold
8. Roll them in plain flour, flatten a little
9. Two cooking options, turning half way:
   1. Fry in oil, or
   2. Dribble a little oil over and grill for 10 minutes