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Sweet Potato, Wild Mushroom & Chestnut Cakes-Christmas Lunch.

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Ingredients

450 g (1 Lb) Orange Fleshed Sweet Potatoes
25 g (pack) Dried porcini or dried mixed wild mushrooms
75 g (3 oz) Unsalted Butter
8 (sliced) Spring Onions
1 tsp (optional) Ground cumin
1 Tbsp (grated) Fresh Ginger
225 g (8 oz) roughly chopped Vacuum packed peeled and cooked chestnuts
2 Tbsp Fresh Coriander leaves
25 g (1oz) Plain Flour
1(beaten) Large eggs
125 g (4 oz) Polenta or Fresh breadcrumbs
500 ml (17 fl oz) Sunflower Oil

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Sweet Potato, Wild Mushroom & Chestnut Cakes-Christmas Lunch.

Features:

    Have you ever tried these sweet potato, wild mushroom and chestnut cakes before?

    • 1 hour 15 minutes Approx.
    • Medium

    Ingredients

    Directions

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    Everyone will love these easy sweet potato, wild mushroom & Chestnut cakes. Therefore, making it for a stunning veggie Christmas centrepiece.

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    Steps

    1
    Done

    Firstly, preheat the oven to 200 C mark 6. The sweet potatoes should be pricked and then put in a roasting dish to roast for 1 hour until they are tender. Then slitting the sweet potatoes in half, scoop out the flesh. Put in a bowl and mash the mixture until it is smooth.

    2
    Done

    In the meantime, in a bowl of hot water soak the mushrooms for at least 20 minutes. Drain them & then chop them roughly.

    3
    Done

    In a frying pan melt some of the butter and then add the spring onions, the ginger & the cumin (if using). Then fry these ingredients in a pan for about 1 minute until they begin to get soft. Then add the mushrooms, chestnuts and coriander or parsley to the mashed sweet potatoes. Season the mashed sweet potatoes and mix them well.

    4
    Done

    Divide the mixture into 8 chunks and roll each into a spherical shape. Flatten each one to make a disk. Then, transfer them on to a baking sheet, then cover and let it chill for at least 30 minutes.

    5
    Done

    In a bowl; put flour in, season it and then turn the disks in the flour to coat all of them. In separate bowls put in the egg and polenta or breadcrumbs, then dip the disks in each. First in the egg, then in the polenta or breadcrumbs. Then let it chill for 30 minutes for them to solidify a little.

    6
    Done

    In a frying pan heat the sunflower oil, until a breadcrumb after being dropped it into the pan sizzles within 30 seconds. After the oil is hot enough, fry the sweet Potato disks in batches of 3-4. Frying on both sides for 5-7 minutes until they are golden on each side. On a kitchen paper/towel drain thoroughly and then serve them immediately.

    7
    Done

    Serve the sweet potato disks with; Brussels sprouts, & roasted vegetables.

    Amy Clark

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