sesame crusted cabbage and potato cakes

The body of these delicious savoury cakes is based upon the Scottish classic rumbledethumps, itself a variant of the English bubble and squeak. The addition of a sesame and semolina crust makes them simply sublime.

1 onion, finely chopped
700 g organic potatoes, peeled and quartered
½ savoy cabbage, approx 350 g, tough stems removed, thinly sliced
6 spring onions, white and green parts, finely chopped
1 tsp sea salt
2 tbsp extra virgin olive oil
120 g vegetarian Cheddar cheese, grated
1 egg, whisked
50 g cornflour
50 g sesame seeds
50 g semolina

groundnut or olive oil, for frying

View the full recipe at The Circus Gardener’s Kitchen →