Sweet potato and chestnut cakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Purple Skinned Sweet Potatoes |
| 225 | grams | Tinned Chestnuts |
| 75 | grams | Butter |
| 2 | tablespoons | Chopped Parsley |
| ½ | teaspoon | Ground Mace |
| 1 | Egg Beaten | |
| 125 | grams | Stale Breadcrumbs |
| 300 | grams | Cherry Tomatoes |
| 1 | large | Spanish Onion |
| 75 | millilitres | Olive Oil |
| 1 | tablespoon | Brown Sugar |
| Flour for Coating | ||
| Salt and Pepper | ||
Directions
1. Peel and cut the potatoes and steam for 20 minutes.
2. Place in a bowl with the chestnuts and mash until smooth with the butter.
3. Season with the mace and salt and pepper and add the parsley. Make the mixture into eight balls and refrigerate.
4. Meanwhile preheat the oven to its highest setting, slice the onion thinly and place in an oven proof dish with the cherry tomatoes and olive oil and sprinkle with sugar. Season and place uncovered in the oven for 30 minutes.
5. Season the flour and roll the cakes in the flour, then roll in the egg and then roll in the breadcrumbs. Chill again for 10 minutes.
6. Heat 1cm deep of oil, on a medium heat and fry the cakes in batches until golden on both sides.
7. Serve 2 cakes per person on a bed on the warm tomato salad.
Converted by MC_Buster.
NOTES : Chef:Mark Wogan
Converted by MM_Buster v2.0l.