Root vegetable cakes | Kikkoman

Ingredients

• 225 g sweet potatoes
• 225 g parsnips
• 2 tbsp groundnut oil, plus extra, for shallow frying
• 1 red onion, peeled and finely chopped
• 225 g carrots, grated
• 1 tbsp finely chopped fresh rosemary leaves
• 2 tbsp cornflour
• 1 egg
• 2 tbsp polenta
• 2 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
• 1 tbsp chilli sauce, or to taste
• 2 tbsp tomato ketchup
• 1 tbsp lime juice
• 1 spring onion, finely chopped