For the potato cakes:

  • 280 g sweet potatoes by Sainsbury's, peeled and cut into cubes
  • 50 g gluten free white self-raising flour, plus 1 tbsp for coating
  • 1 tsp gluten free baking powder
  • 2 tsp horseradish sauce by Sainsbury's
  • 1 tbsp vegetable oil by Sainsbury's

For the topping:

  • 1 tbsp vegetable oil by Sainsbury's
  • 2 courgettes, skin on, washed and cut lengthways into 4 long sllices
  • 1 large beef steak tomato, skin on, washed and cut into 4 thick slices
  • 170 g tin crab meat chunks in brine, drained
  • handful of washed and snipped chives and a salad, to serve


  1. 1

    For the ‘cakes’, place the sweet potatoes in a small pan and pour over enough boiling water to cover. Top with a lid and cook on a medium heat until soft to the point of a knife. Drain and put in a bowl to cool. 

  2. 2

    Mix the potatoes with the self-raising flour and baking powder, then stir in the horseradish sauce.

  3. 3

    Divide the mixture into 4 patties. Put 1 tbsp of the flour onto a small plate and dip each patty in to coat.

  4. 4

    Heat the oil in a frying pan and cook the patties for about 1-2 minutes on each side until golden brown. Remove from the pan and place on a plate. 

  5. 5

    For the topping, heat the oil in a frying pan and cook the slices of courgette on a medium heat until golden brown.

  6. 6

    Place a slice of tomato on top of each potato cake, then wrap each one with a ribbon of courgette. 

  7. 7

    Place 1/4 of the crab meat on top of each tomato. Serve sprinkled with chives and a salad (optional). 

Nutritional Details

Each serving provides
  • Energy 896kj 214kcal 11%
  • Fat 6.0g 9%
  • Saturates 0.6g 3%
  • Sugars 6.6g 7%
  • Salt 0.93g 16%

% of the Reference Intakes

Typical values per 100g: Energy 419kj/100kcal

Each serving provides

30.3g carbohydrate 2.2g fibre 8.5g protein

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