Method

• Cook the swede in simmering, salted water for 20 minutes or until soft
• While it is cooking gently fry the onion in 2 Tbsp of the butter until soft and caramelised – this will take about 15 minutes
• Towards the end of cooking, add the spices and garlic and cook for a further 2 minutes
• Drain the swede and let sit and steam for a minute, then combine it with the onion and spices
• Mash until smooth, season with salt and plenty of black pepper
• Form into small balls or larger if desired
• Add a pinch of salt and pepper to your crumbs and place into a suitable dish so you can crumb your swede cakes
• Coat the cakes well by gently pressing the balls into flat little cakes
• Drizzle enough oil in a frying pan to coat the base of a heavy-based fry pan
• Heat to a medium-high heat and carefully add the cakes, remembering not to overcrowd the pan
• Cook so they are golden on each side (2-3 minutes)
• Drain on paper towels and serve with a squeeze of lemon or lime and some natural yoghurt with a little fresh mint and garlic