Sweet Potato And Brussels Sprouts Cakes

• 225 g Brussels sprouts, trimmed
• 450 g potatoes, chopped
• 225 g sweet potatoes, chopped
• 25 g butter
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 garlic cloves, crushed
• 2 teaspoons ground coriander
• 1/4 cup chopped fresh coriander
• flour, for coating
• vegetable oil (for frying)

1. Cook the sprouts in boiling water for about 8 mins, they should be tender. Remove but reserve the water. Cool under running water and shred.
2. Place the potatoes (both types) in the sprout water and cook for 8 mins until tender.
3. Heat the butter in a pan and gently fry the onion and garlic for 5 minutes Sprinkle over the coriander and and cook for a further minute.
4. Drain and mash the potatoes. Place the potatoes, sprouts, onion mix and coriander leaf in a bowl and mix well with hands.
5. Flour your hands and form the mix into 8 cakes.
6. Heat the oil in a pan and fry the cakes for 4 mins each side until golden and crispy.

brussels sprouts, potatoes, sweet potatoes, butter, olive oil, onion, garlic, ground coriander, fresh coriander, flour, vegetable oil

Taken from www.food.com/recipe/sweet-potato-and-brussels-sprouts-cakes-202282 (may not work)