Sweet Potato Cakes, Roasted Winter Veggies, Garlic Red Onion Relish

Nutrition per serving

Calories	551 kcal
Protein	17.7 g
Carbs	76.7 g
Fats	22.3 g
Saturated Fat	3.2 g

Monounsaturated Fat	14.9 g
Polyunsaturated Fat	2.6 g
Sugars	17.8 g
Fiber	21.2 g
Sodium	418 mg

Ingredients

	Brussels Sprouts
	Cauliflower Florets
	Garlic
	Sweet Potato
	Parsley
	Red Onion
	Balsamic Vinegar
	Red Kidney Beans (canned)
	Cinnamon
	Olive Oil

Preparations
1. Preheat the oven 180 C (350F)

2. Trim the ends from the Brussels sprouts and cut in half.

3. Chop the cauliflower into small florets.

4. Peel/chop the garlic into quarters.

5. Peel/chop the sweet potato 2cm chunks.

6. Chop/finely slice the onion in half-moon shapes.

7. Rinse/drain the red kidney beans.

Cooking Instructions
1. Cook the sweet potato in lightly salted boiling water for about 5 minutes until tender. Drain and return to heat for about 30 seconds to remove excess liquid.

2. Place the Brussels sprouts, cauliflower and garlic onto a baking tray and evenly coat in a tbsp of olive oil. Sprinkle over a pinch of salt and pepper and cook near the top of the oven for 20 minutes until tender.

3. Meanwhile, in a non-stick pan, heat a tsp of olive oil over low heat. Add the red onion with a ¼ tsp of sugar and a pinch of salt and pepper. Gently cook for 6 minutes, stirring occasionally. Add the balsamic vinegar and continue to cook for 6 minutes until caramelised. Remove from heat and cover with a lid until serving.

4. To make the sweet potato cake, add the kidney beans, chopped parsley, cinnamon and salt and pepper to the pot with the drained sweet potatoes. Mash everything together to combine, then form the mixture into 2 equal size patties.

5. In a non-stick frying, heat a tbsp of oil over medium heat. Add the potato cakes and cook for 3-4 minutes on each side until golden and crispy.

6. Serve the sweet potato cake with the roasted vegetables and caramelised onion on the side.