Makes 4 |  Prep 20 mins | Cook 50 mins



Leftovers never looked so good before, right? You can make changes to this recipe dependent on what vegetables you may have leftover from Christmas. Celeriac could be swapped for the beetroot (you will lose the pinky redness of the dish though), use any kind of cabbage or brussell sprouts, standard potato instead of sweet, leek instead of onion etc.




1 carrot (peeled if non-organic), roughly chopped

200g uncooked beetroot, peeled and chopped in small chunks

200g sweet potato, skin on and roughly chopped


225g red cabbage, chopped


1 medium onion, finely chopped


8 tbsp panko breadcrumbs


goes well with;


dollop of yoghurt

lemon zest

pomegranate seeds


romanesco / cauliflower / broccoli

raw radish slices





Pre-heat your oven to 220c / 200c (fan) / Gas Mark 7



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Heat a little oil in a frying pan a gently sweat out the onions for 10 minutes, once softened, set aside.

Meanwhile you can boil the carrot, beetroot, sweet potato and red cabbage in a large saucepan and do so for 15-20 minutes.

Drain the vegetables thoroughly and tip into a large mixing bowl. Mash the vegetables lightly, then add in the panko breadcrumbs (if your mix looks overly wet then add a couple more tablespoons), and then stir in the onion. Season heavily with black pepper, and just a wee pinch of salt.

Once cool enough to handle, use your hands to shape into four “cakes”. Alternatively you could use a cookie cutter or ringlet as a mould for the cakes, spooning in the mixture and pressing down as you go. Set the cookie cutter aside once all cakes are shaped.

At this point you could top each cake with a good grating of parmesan. Now, place into the oven for 30 minutes. Pop under the grill for a few minutes on high if you want them extra crispy!

Remove from the oven and serve with a dollop of yoghurt, pomegranate jewels, grated lemon zest, and some more left over vegetables that have been lightly steamed, I used romanesco and some raw radish.

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