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Super Veg Cake


  • For the cake

  • For the coating

  • For the sauce


  • 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.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Super Veg Cake.


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