• For the cake

  • 200g potatoes

  • 100g sweet potatoes

  • 50g shelled broad beans

  • 1 shallot, softened

  • 1 clove garlic, softened

  • 100g shredded pre-fried savoy cabbage

  • For the coating

  • 2 eggs, beaten

  • 150g flour

  • 200g semolina

  • 1 tsp cumin

  • ½ tsp garlic salt

  • ½ tsp dried oregano

  • 100ml olive oil

  • For the sauce

  • 1 tsp honey

  • 1 large beef tomato

  • 1 jalapeno

  • 2 tsp olive oil

  • Juice of 1 lemon

  • Salt and pepper tsp crème fraiche to serve


  • 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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