Indian-spiced Swede Cakes

|Perfect with lime wedges an herby yoghurt raita or chutney. Delicious as a light lunch with salad as a starter or a party nibble.|swede|1 swede peeled and diced1 onion finely chopped1 tablespoon olive oil2 cloves garlic finely chopped2 teaspoon ground cumin1 tablespoon mustard seeds1 teaspoon ground ginger2 teaspoon turmericpinch of chili powder2 tablespoon parsley or coriander finely chopped2 cup breadcrumbs|Cook the swede in simmering salted water till mashable about 20 mins.Meanwhile fry the onions in butter or olive oil till soft.Towards the end of cooking add the spices and garlic and cook for a few mins more.Drain the swede. Let it steam for a bit. Mix it with the onion and spice mix.Mash until smooth. Season with salt fold in the herbs. Taste a pinch of the mix and add to it as needed to rev up the spices. Form into golf ball-sized chunks. If too wet add breadcrumbs and mix till its easy to shape. Spread remaining breadcrumbs in a shallow dish. Roll the balls in the breadcrumbs to coat. Press them into flat cakes.To cook either shallow fry in oil till golden on each side or coat them in oil and bake in an pre-heated oiled tray in a hot oven (about 180°C/Gas 4) till crispy.|30.00 minutes|12|Brighton & Hove Food Partnership