Servings: 4 person

1 white onion, finely chopped
500 g potatoes, peeled and quartered
1/4 head savoy cabbage, approx 350 g, tough stems removed, thinly sliced
3 tbsp extra virgin olive oil
6 spring onions, white and green parts, finely chopped
1 tsp sea salt
100 g sunflower seed parmesan
1 tbsp flaxegg
50 g cornflour
50 g sesame seeds
50 g buckwheat flour

Walnut oil or olive oil, for frying


1.Cover the potatoes with water and boil for 15-20 minutes or until soft. Drain through a colander and return very briefly to the pan, stirring to dry out the potatoes. Use a masher or food processor to mash them. Place in a bowl and mix in the 1 tbsp olive oil.
Pour 2 tbsp of olive oil in a large frying pan or wok and place over a medium heat. Add the onion and cook until soft and translucent.

2.Add the cabbage and cook, stirring, for a further 7-8 minutes or until the cabbage is wilted and soft. Tip the onion and cabbage into the bowl of mashed potato.

3.Add the salt, spring onions and grated cheese to the mixture and combine well. Divide into eight and shape each of the eight pieces into a ball-shape.

4.Mix together the sesame seeds and buckwheat flour in a bowl and place this bowl next to a second bowl containing the flaxegg and a third bowl containing the cornflour. Taking one cake at a time, dip each of them into the cornflour, ensuring it is fully coated, then dip into the flaxegg and finally into sesame and buckwheat mix, again making sure it is fully coated.

5.Once you have completed all eight balls, place a large pan with oil to a depth of 1 cm over a medium heat. Once the oil is hot, carefully place the balls in the oil. Depending on the size of your pan you may need to do this in batches. Cook the cakes for 3-4 minutes per side, being careful not to burn the sesame seeds which should end up a lovely brown colour.

6.Drain the balls briefly on kitchen paper before serving.

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