Potato, celeriac and Brussels sprout cakes

Name: Potato, celeriac and Brussels sprout cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6

Starter Serves 6 30 min

This simple, vegetarian recipe takes advantage of all the winter vegetables about at the same time. The combination and ingredients need not be exact: try cabbage, leeks or kale instead or sprouts; and although celeriac and potato is a particularly good combination, you could just use one or the other. This makes a warming, child-friendly dinner with fried sausages.

Ingredients

225g potatoes, cooked and mashed
225g celeriac, cooked and mashed
25g flour
1 egg, beaten
225g sprouts, finely chopped
butter and oil for frying, e.g. vegetable or sunflower
salt and pepper

Method

Prep time: 10 min

Cooking time: 20 min

Step 1
Mix the potato and celeriac together and sift in most of the flour. Season and stir in the egg and finally the sprouts. Form into little cakes and dust with the remaining flour.
Step 2
Heat enough butter to cover the bottom of the pan and when it is very hot, add the cakes. Turn down the heat and cook for 10 minutes, turn and then repeat. These are great served with fried sausages.