Combine the pre-boiled potato and sweet potato. Add the broad beans, shredded cabbage, the finely chopped chive and seasoning.
With a fork, fold the egg yolk and flour. When mixed together, roll into balls approx. 10cm, and roll through the flour, egg and the seasoned semolina and garlic salt.
Then shape into a short cylinder/roll. In a hot pan, lightly fry until lightly coloured, then place in the oven on 180c for 5 mins.
For the sauce:
In a frying pan, gently fry the jalapenos for 2 minutes until softened, then add the finely chopped beef tomato, and bring to the boil for approx. 4 minutes.
Remove from the heat and finish with a lemon juice, season with salt and pepper
To serve, place the veg cake on top, spooning over the jalapeno sauce and finish with a teaspoon of crème fraiche.
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