Cabbage and potato cakes with Asian dipping sauce – Food & Home Magazine

Ingredients

• 4 mini Savoy cabbages, finely chopped
• leaves of 1 medium Chinese
• cabbage, finely chopped
• 1 medium green cabbage, finely chopped
• 5 medium potatoes, cooked and mashed
• 200g dried breadcrumbs
• 1 large egg
• small handful fresh thyme + extra, to garnish
• 70g peas
• 100g sweetcorn
• salt and freshly ground black pepper, to taste
• oil, to deep-fry
• <h3>ASIAN DIPPING SAUCE</h3>
• 80ml (1/3 cup) light soya sauce
• 10ml (2 tsp) rice vinegar
• 20ml (4 tsp) hoisin sauce
• 3cm fresh ginger, peeled and grated
• 5ml (1 tsp) sesame seeds
• 10ml (2 tsp) olive oil
• 2,5ml (½ tsp) chilli, crushed
• 10ml (2 tsp) honey