Ingredients
- 3 baking potatoes (no less than 550g/1¼ lb)
- ½ oz butter/vegan margarine
- 3 tablespoons olive oil
- 2 red onions, sliced
- 4 medium ripe tomatoes, chopped
- 2 cloves garlic, crushed
- 50ml of balsamic vinegar
- 1½ tablespoons muscovado sugar
- 100g cabbage, chopped or shredded
- 100g brussel sprouts, halved
- 2 tsp mustard seeds
- 1 onion, chopped
- Salt and freshly ground pepper
Method
- Bake the potatoes till tender. Cool, peel and break up the flesh. Season well.
- Make the marmalade by heating the butter/margarine and 1 tablespoon of the olive oil. Add the red onions, cover and cook gently for 5-10 minutes until soft.
- 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.
- Boil the cabbage and sprouts until tender (approx 3 minutes). Drain and chop.
- Heat 1 tablespoon 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.
- 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.
- Heat 1 tablespoon of the oil in a non stick pan and fry the cakes (in moulds) until bottoms are golden. Flip them over and brown the other side.
- Unmould onto a serving plate and top with the marmalade.
