ASDA part of the Wal-Mart family

• 450g sweet potatoes, peeled and diced
• 1tsp dried sage
• 4 spring onions, trimmed and finely chopped
• 200g can Asda sweetcorn, drained
• 150g fresh white breadcrumbs
• 2tbsp plain flour, for dusting
• 2tbsp vegetable oil
• Asda Good for you! Salsa Dip, to serve

1 Cook the potatoes in lightly salted boiling water for 8 to 10 minutes, until tender. Drain, return to pan, mash until smooth. Cool.

2 Stir in the sage, spring onions and sweetcorn, and bind together with the breadcrumbs to form a firm mixture. Season to taste. Divide mixture into 12; shape into flat cakes, about 7cm across and lightly dust with flour.

3 Heat the oil and fry the cakes in 2 batches, 2 to 3 minutes each side, until golden. Drain, cool, then chill overnight.

4 Pack into a plastic container, lined with greaseproof paper. Serve with the salsa dip.