POTATO CAKES WITH TOMATOES & MUSHROOMS

Excerpted from Veggielicious by Mokgadi Itsweng, published by NB Publishers and available at leading bookstores and online

POTATO CAKES

with Tomatoes and Mushrooms

Serves: 4 - 6

INGREDIENTS

• 4 large potatoes, peeled • 2 TBSP milk • 2 TBSP butter or coconut oil • 300g cabbage, thinly sliced • 100g cheese of choice (cheddar, feta or plant-based) • 1 TBSP coconut oil • 1 tsp salt and herbs seasoning • 6 large mushrooms • ¼ cup oil, for frying • 2 tomatoes, thickly sliced (or whole cherry tomatoes) • Flour, for dusting the potato cakes • Salt and pepper to taste

METHOD

1 . Preheat the oven to 200 °C. 2. Cut the potatoes into small pieces and boil them in a saucepan until soft. 3. Drain them and place them back into the saucepan, then add the milk and mash them until smooth. Season with salt and set aside. 4. In a separate pan, heat the butter or coconut oil, then add the sliced cabbage and cook until soft. 5. Add the cabbage and cheese to the potato mixture; the mixture should be stiff enough to form into cakes. 6. Mix the coconut oil and the herbs and salt seasoning together, and set aside. 7. Place the mushrooms face-up on a baking tray and drizzle with the seasoned coconut oil. Grill in the oven for 10 minutes. Remove from the oven and keep warm. 8. Roll some of the potato mixture into a medium-sized ball, then flatten with the palm of your hands. Dust with some flour on both sides before frying. Repeat with the rest of the mixture. 9. Heat the oil in a frying pan over medium heat, and fry the potato cakes on both sides until browned. 10. Fry the tomatoes for 2 minutes (per side if you are using slices), season with salt and pepper, and set aside. 11. Serve the potato cakes with the fried tomatoes and grilled mushrooms.

TIP: The addition of cabbage makes these potato cakes moreish, filling and ultra-delicious. Use red cabbage for a gorgeous splash of colour.

JOURNE Y TO WELLNESS

THE FLOW OF LIFE

In South Africa, our relationship with water is one of contrasts. We love to spend time at our beaches, dams and rivers but we live in a water-stressed country. The memory of a looming Day Zero is still very real for residents of the Western Cape too. As humans we also have a deep connection with water more fundamentally. It sustains us. Cleanses us. Revives us. So this summer we want to celebrate water’s role in our lives and our responsibility to protect this vital resource.

START FRESH

In January, we Start Fresh. It’s a time when we’re setting new goals and reassessing our wellness journey after the very necessary celebration over the festive season. And as a part of this, looking at our personal hydration is key. Water supports so many of our body’s natural processes, so a journey to wellness has to take it into account. TAKE CARE

In February, we Take Care. Valentine’s Day is on everyone’s minds, and we’re celebrating connection. So this month we’re looking at ways of supporting healthy relationships, with others and ourselves. As part of this we’re looking at how to choose purer home and personal care products, and water is a fundamental part of this routine. COME TOGETHER

Finally, in March, we Come Together and look at our responsibility to the world around us. It’s the month we celebrate World Water Day and Human Rights Day, so it’s an apt time to take stock. Each of our actions contributes to the collective, so we’ll be showcasing conscious steps you can take to have a positive impact – particularly when it comes to protecting the water that sustains us all.