Ingredients

Method

• 4 large potatoes, peeled 
• 2 T milk 
• 2 T butter (or coconut oil if you prefer) 
• 300 g cabbage, thinly sliced 
• 100 g cheese (Cheddar, feta or plant-based cheese) 
• 1 T coconut oil 
• 1 T Seasoning herb salt
• 6 large mushrooms 
• 1/4 cup oil, for frying 
• flour, for dusting the potato cakes  
• 2 tomatoes, thickly sliced (or whole cherry tomatoes if you prefer) 
• Salt and pepper to taste 

Method

Ingredients

1.  Preheat the oven to 200 °C.
2.  Cut the potatoes into small pieces and boil them in a saucepan until soft.
3.  Drain them and place them back into the saucepan, then add the milk and mash them until smooth. Season with salt and set aside.
4.  In a separate pan, heat the butter or coconut oil, then add the sliced cabbage and cook until soft.
5.  Add the cabbage and cheese to the potato mixture; the mixture should be stiff enough to form into cakes.
6.  Mix the coconut oil and the herb salt together, and set aside. (Find the recipe for Mokgadi's herb salt here.)
7.  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.
8.  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.
9.  Heat the oil in a frying pan over medium heat, and fry the potato cakes on both sides until browned.
10.  Fry the tomatoes for 2 minutes (per side if you are using slices), season with salt and pepper, and set aside.
11.  Serve the potato cakes with the fried tomatoes and grilled mushrooms.

Find more vegetarian recipes here.

The following extract is taken from Veggielicious by Mokgadi Itsweng, published by Human & Rousseau and retailing for R375.