Sweet Potato And Brussels Sprouts Cakes - cooking recipe

Ingredients

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)

Preparation

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.
Place the potatoes (both types) in the sprout water and cook for 8 mins until tender.
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.
Drain and mash the potatoes. Place the potatoes, sprouts, onion mix and coriander leaf in a bowl and mix well with hands.
Flour your hands and form the mix into 8 cakes.
Heat the oil in a pan and fry the cakes for 4 mins each side until golden and crispy.