Easy | Prep time: 20 minutes | Cook time: 35 minutes | Main meal

Serves 2

1 tablespoon Azada Olive Oil & Basil
1kg root vegetables (potatoes, sweet potatoes, carrots, butternut squash, etc), peeled and roughly cut
30 grams butter
100 grams fine breadcrumbs or corn starch
The zest of 1 lemon
1 large egg
Sea salt and freshly ground black pepper

Root Vegetable Potato Cakes Method:

Boil the vegetables for about 20 minutes in salted water, until tender enough to crush.

Drain and mash the potatoes with butter, a generous seasoning of sea salt and pepper and 1 tablespoon of Azada’s Olive Oil & Basil. Once combined, set aside to cool.

Place the fine crumbs or flour on a plate and add the lemon zest.

Crack the egg into a shallow bowl and briefly beat with a fork.

When the mash has cooled, shape and pat them into patties. First, dip the patties into the beaten egg and then into the crumbs. Put them on a baking sheet and refrigerate for 30 minutes.

After 25 minutes, warm a little olive oil in a nonstick frying pan, once hot carefully place the cakes into the oil and leave to cook, without moving them for 4 or 5 minutes, until the underside is crispy and golden. Using a palette or fork turn the cakes over and lightly crisp the other side.


3 tablespoons Azada Olive Oil & Basil
500 fresh tomatoes, chopped
2 cloves of garlic, crushed
Sea salt and freshly ground black pepper

Basil and Tomato Sauce Method:

Cook the tomatoes and garlic in Azada’s Olive Oil and Basil, crushing the tomatoes, stirring occasionally. Season with salt and pepper. As soon as you have a reduced yet chunky sauce infused with a basil aroma, serve with the sweet potato cakes.

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