Spicy root rosti cakes with mango & yoghurt dip

TAKE these to work with the dip in a small, airtight pot, a few cherry tomatoes or some cucumber, and a boiled egg for extra protein. The recipe makes a lot of patties but they freeze well and will defrost during the morning.

SERVES 4 Per serving: Carbs, 8.2g | Protein, 22g | Fat, 21g | Fibre, 4.5g | Calories, 319

FOR THE ROSTI CAKES

• 1 tsp extra-virgin olive oil or ghee, to grease the tray

• 450g root vegetables such as swede, celeriac and turnip, trimmed and peeled

• 3 eggs

• 100g leek, finely chopped

• 150g halloumi, coarsely grated

• 7g chives or parsley or coriander, finely chopped

• 2 tsp ground cumin

• 2 tsp chilli flakes

• 1 tsp of salt and plenty of black pepper

FOR THE MANGO AND YOGHURT DIP • 1 tbsp mango chutney

• 150g Greek yoghurt

• 2 tbsp peanut or almond butter FILL a kettle and put it on. Heat the oven to 200c/180c fan/gas 6. Lightly grease a baking tray or line it with baking parchment. Coarsely grate the root vegetables. Put them into a bowl and pour over the boiling water to just cover. Leave to stand for two minutes, stirring a couple of times. Pour the vegetables into a colander to drain. Set aside to cool for a few minutes. In a large mixing bowl, stir together the eggs, leek, halloumi, chives, cumin, chilli and seasoning. Add the vegetables and stir through to combine. Divide the mixture into 12 balls (four servings) and pat them gently to form burger shapes with your hand. Lay each one on the prepared baking tray and put into the oven for 15 minutes, or until just firm to the touch. Use a fish slice to turn them over to the other side and return to the oven for another five minutes, or until golden brown. Meanwhile, mix the chutney, peanut butter and yoghurt together in a small bowl or container to take to work. Serve with the rosti cakes hot or at room temperature.