- 4 large potatoes, peeled
- 2 TBSP milk
- 2 TBSP butter or coconut oil
- 300g cabbage, thinly sliced
- 100g cheese of choice (cheddar, feta or plant-based)
- 1 TBSP coconut oil
- 1 tsp salt and herbs seasoning
- 6 large mushrooms
- ¼ cup oil, for frying
- 2 tomatoes, thickly sliced (or whole cherry tomatoes)
- Flour, for dusting the potato cakes
- Salt and pepper to taste
- Preheat the oven to 200 °C.
- Cut the potatoes into small pieces and boil them in a saucepan until soft.
- Drain them and place them back into the saucepan, then add the milk and mash them until smooth. Season with salt and set aside.
- In a separate pan, heat the butter or coconut oil, then add the sliced cabbage and cook until soft.
- Add the cabbage and cheese to the potato mixture; the mixture should be stiff enough to form into cakes.
- Mix the coconut oil and the herbs and salt seasoning together, and set aside.
- Place the mushrooms face-up on a baking tray and drizzle with the seasoned coconut oil. Grill in the oven for 10 minutes. Remove from the oven and keep warm.
- Roll some of the potato mixture into a medium-sized ball, then flatten with the palm of your hands. Dust with some flour on both sides before frying. Repeat with the rest of the mixture.
- Heat the oil in a frying pan over medium heat, and fry the potato cakes on both sides until browned.
- Fry the tomatoes for 2 minutes (per side if you are using slices), season with salt and pepper, and set aside.
- Serve the potato cakes with the fried tomatoes and grilled mushrooms.
TIP: The addition of cabbage makes these potato cakes moreish, filling and ultra-delicious. Use red cabbage for a gorgeous splash of colour.
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