Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cook half the spring onions in a knob of butter, then mix with the potato mash, cabbage (or other greens) and half the coriander. Season well. Form the mixture into four small cakes using your hands.
To make the salsa, mix the rest of the coriander and spring onions with the tomatoes, olive oil and vinegar.
Fry the cakes in a little more butter for 5 minutes on each side over a medium heat until golden and crisp. Serve two cakes per person, topped with a poached egg and some of the salsa.