Ham pea polenta cakes
Ingredients
- 140g sweet potato, peeled and chopped
- 140g floury potato (such as King Edward), peeled and chopped
- 100g frozen pea, defrosted
- 100g shredded ham hock
- small handful mint leaves, chopped
- zest 1 lemon
- 3 spring onions, thinly sliced
- 6 tbsp fine polenta or 4 tbsp gluten-free plain flour
- pinch of cayenne pepper, plus a pinch to serve
- 3 eggs and 1 egg white
- 2 tbsp vegetable oil
- crème fraîche and dressed rocket leaves, to serve
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