Serves 4

Ingredients

3lbs / 1.4kg / 6 cups raw cauliflower florets
8oz / 225g / 1 cup courgette, roughly chopped
4oz / 115g / ½ cup yellow pepper, roughly chopped
4oz / 115g / ½ cup of soft cheese
2oz / 60g / ¼ cup parmesan cheese, grated finely
1 egg, beaten
1 tsp of dried mixed herbs
Pinch of salt

For the topping:

1 large sweet potato, peeled and roughly chopped
2oz / 60g / ¼ cup plain fat free yogurt
Salt and freshly ground black pepper
Fresh coriander

Preparation Method

1. To make the cookies, finely chop the vegetables using a food processor, (they should look like breadcrumbs).
2. Put a small amount of water (1-2 inches) in a saucepan and bring to the boil. Add the vegetables and cook for 3-4 minutes.
3. Line a colander with a tea towel and pour in the contents of the pan. Leave to go cold (or at least to cool until safe to handle) then gather up the tea towel and squeeze out the excess water.
4. Put the soft cheese, parmesan cheese, beaten egg, herbs and salt into a bowl and mix together, then add the squeezed vegetables and combine thoroughly to make a dough.
5. Preheat the oven to 200°C / 390°F / gas mark 6 and line a baking tray with a baking sheet.
6. Divide the dough into 8 dollops and put each one on the baking tray. Shape into rounds and flatten to about ¼ inch / 1cm thick (this mixture is quite soft and sticky).
7. Bake for around 25 minutes until cooked through.
8. Meanwhile boil or steam the sweet potato until soft (about ten minutes).
9. Drain the sweet potato, add the yogurt, and mash until smooth. Season with salt and pepper and use to top the cookies; garnish with coriander leaves.
10. Serve two per person with a crisp, healthy salad.