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Root vegetable cakes

Ingredients for 8 portions

For the root vegetable cakes

  • 225 g sweet potatoes
  • 225 g parsnips
  • 2 tbsp. groundnut oil, plus extra, for shallow frying
  • 1 red onion, peeled and finely chopped
  • 225 g carrots, grated
  • 1 tbsp. finely chopped fresh rosemary leaves

For the coating (see tip)

  • 2 tbsp. cornflour
  • 1 egg
  • 2 tbsp. polenta

For the soy and chilli sauce


Preparation time: 50 mins

To make the vegetable cakes, scrub the sweet potatoes and parsnips, peel and cut into 2.5cm chunks. Cook in a pan of hot water until tender when pierced with a skewer. Drain and coarsely crush with a fork.

Heat 2 tablespoons oil in a frying pan and fry the onion over a low heat for 5 minutes until softened. Transfer to a mixing bowl, stir in the carrots, rosemary and crushed vegetables and stir until evenly mixed.

Leave to cool and then shape the mixture into eight round flat cakes. Dust with cornflour, brush with beaten egg and coat in the polenta. Chill the cakes for 1 hour or longer to firm them up.

Heat oil for shallow frying in a large frying pan and cook the vegetable cakes for about 5 minutes on each side or until golden brown, turning them over once. Drain from the pan onto a plate lined with absorbent kitchen paper.

To make the sauce, whisk all the ingredients together until combined. Spoon the sauce into a serving bowl and sprinkle with the chopped spring onion. Serve the vegetables cakes hot, accompanied with the sauce.


Cornflour and polenta are both gluten free so are ideal for coating the cakes. Gluten free flour and gluten free bread made into crumbs could also be used.

Crushing rather than mashing the vegetables gives the cakes a more interesting texture when you bite into them.