Cabbage and Potato Cakes with Red Onion Marmalade

Ingredients

For the cabbage and potato cakes

• 3 baking potatoes (no less than 550g/1¼ lb)
• 100g cabbage, chopped or shredded
• 100g brussel sprouts, halved
• 2 tbsp olive oil
• 2 tsp mustard seeds
• 1 onion, chopped
• salt and freshly ground pepper, for seasoning

For the red onion marmalade

• 15g butter/vegan margarine
• 1 tbsp olive oil
• 2 red onions, sliced
• 4 medium ripe tomatoes, chopped
• 2 cloves garlic, crushed
• 50ml balsamic vinegar
• 1½ tbsp muscovado sugar
• salt and pepper, for seasoning

Method

1. Bake the potatoes until tender. Cool, peel and break up the flesh. Season well.
2. To make the marmalade: In a medium saucepan, heat the butter/margarine and 1 tbsp of the olive oil over a medium/low heat. Add the red onions, cover and cook gently for 5-10 minutes until soft.
3. Add the tomatoes, garlic, vinegar, sugar and seasoning. Simmer, covered, for 10 minutes. Remove lid and simmer for a further 15 minutes. Add a little water if it begins to dry out.
4. To make the potato cakes: In a saucepan, boil the cabbage and sprouts until tender (approx 3 minutes). Drain and chop.
5. Heat 1 tbsp of the oil and cook the mustard seeds for 20 seconds. Add the onion and fry until soft and golden. Add the cabbage and sprouts and cook over a high heat until tinged with brown. Season to taste.
6. Oil 4 x 3-4″ ring moulds and press potato into the bottom of each one to fill mould to just under half way. Add a layer of cabbage mixture, top with more potato to fill moulds.
7. Heat 1 tbsp of the oil in a non-stick frying pan and fry the cakes (in moulds) until bottoms are golden. Flip them over and brown the other side.
8. Unmould onto a serving plate and top with the marmalade to serve.