Makes 4 large cakes
Prep time: 10 – 15 minutes
Cook Time: 3-5 mins
2 tsp of Zest Exotic Spice Blend >
1 large white sweet potato
1/4 small cauliflower cut into small florets
3 shallots sliced finely
1 handful basil leaves, finely sliced
1/4 polenta for coating
Peel the sweet potato and boil whole until almost cooked, then add the cauliflower and cook until quite soft. Strain and cool slightly. Grate sweet potato into a bowl and add the other ingredients Season with Zest Exotic Spice. and shape into small cakes. Roll in polenta and set in fridge for ten minutes. Shallow fry until both sides are golden brown. Serve with crisp green salad and minted yoghurt.
Created by: Pob of Zest Byron Bay, Sth Windsor NSW.