Super Veg Cake

1. Combine the pre-boiled potato and sweet potato. Add the broad beans, shredded cabbage, the finely chopped chive and seasoning.
2. 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.
3. 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

1. 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.
2. Remove from the heat and finish with a lemon juice, season with salt and pepper
3. To serve, place the veg cake on top, spooning over the jalapeno sauce and finish with a teaspoon of crème fraiche.