Crispy vegetable cakes with steak

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

800g kumarasweet-potatoX, cooked, mashed (orange kumarasweet-potatoX work best)

spray oil

1 onion, finely chopped

1 teaspoon chilli powder, curry powder or Moroccan seasoning

2 courgettezucchiniXszucchini, summer squashX, grated or chopped

2 carrots, grated or chopped

1 cup corn sweetcornXkernels

½ cup breadcrumbs

4 small lean beef steaks (100g each)

Instructions

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1 Place mash in a large bowl. Heat a non-stick frying pan with a little oil spray. Cook onion until softened. Add chosen seasoning and cook for a few more minutes.

2 Spray pan with a little more oil and add grated (or chopped) vegetables. Cook for 3-4 minutes. Add to kumara mash. Mix well and stir in corn.

3 Divide mixture into 8 even- sized patties. Toss in breadcrumbs. Heat a non-stick frying pan with a little more oil spray and cook cakes for 4 minutes each side, half at a time until lightly golden.

4 Keep warm while steaks are pan-fried with a little more oil spray. Serve 2 cakes with steak.

Serving suggestion

Garden salad

Variations

Make it gluten free: Use gluten-free varieties of spices (or seasoning) and breadcrumbs.

HFG tip

The vege cakes mixture can be made up in advance, ready for cooking. Keep mixture chilled in the fridge.

Nutrition Info (per serve)

Calories 497 cal

Kilojoules 2080 kJ

Protein 31 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 70 g

Sugar 13 g

Dietary fibre 9 g

Sodium 220 mg

Calcium 80 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.