Recipes
Sweet potato cakes with bulgur salad
These crispy cakes made with peas are a great way to get the kids to eat some extra veg
These crispy cakes made with peas are a great way to get the kids to eat some extra veg
(28 votes)
Cook: 1 Hour 10 Mins
Serves: 4
Price: 81p per serving
Nutritional Information
Each 305g serving contains
Energy
1071kj
256kcal
1071kj
256kcal
13%
Fat
7.3g
7.3g
Med
10%
10%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
9.2g
9.2g
Med
10%
10%
Salt
0.09g
0.09g
Low
2%
2%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
351kj/84kcal
Typical energy values per 100g:
351kj/84kcal
Ingredients
1tsp rapeseed oil
50g frozen Scratch Cook Diced Onions
200g frozen Scratch Cook Sweet Potato Chunks
200g frozen Asda Mashed Potato
2tbsp frozen Scratch Cook Chopped Parsley
100g frozen peas
1 egg yolk, beaten
1tbsp plain flour
1tbsp frozen Scratch Cook Chopped Basil
200g frozen Scratch Cook Sliced Mixed Peppers
2 x frozen Asda Steam Bags Bulgur Wheat & Bean Warm Salad
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
2
Heat the oil in a large pan, add the onion and fry for 5 mins until softened.
3
Add the sweet potato and mashed potato with 200ml boiling water. Bring to the boil and simmer for 15 mins.
4
Add the parsley and peas stir to mix, then take off the heat. Use a potato masher to crush the potato and peas. Cool slightly, stir in the egg and shape into cakes.
5
Toss in the flour. Put on the baking tray and bake for 25 mins until golden.
6
Meanwhile, toss the peppers in the basil and roast on another tray for 20 mins until softened.
7
Cook the bulgur wheat according to the packet instructions and stir through the peppers. Serve with the potato cakes.