Ingredients (Serves 4)

• 900 g sweet potato
• 4 tsp sunflower oil
• 2 medium leeks, chopped
• 1 garlic clove, crushed
• 2.5 cm piece root ginger, finely chopped
• 200 g can sweetcorn, drained
• 2 tbsp low fat natural fromage frais
• 60 g wholemeal flour
• salt and pepper
• lettuce leaves and shredded spring onions, to serve

Ginger Sauce

• 2 tbsp white wine vinegar
• 2 tsp caster sugar
• 1 red chilli, deseeded and chopped
• 2.5 cm piece root ginger, cut into thin strips
• 2 tbsp ginger wine
• 4 tbsp fresh vegetable stock
• 1 tsp cornflour

1. Peel the potatoes and cut into 2 cm thick pieces. Place in a pan, cover with water and boil for 10 to 15 minutes. Drain and mash. Leave to cool.
2. Heat 2 tsp of oil and fry the leeks, garlic and ginger for 2 to 3 minutes. Stir the leek mixture into the potato with the sweetcorn, seasoning and fromage frais. Form into 8 patties and toss in flour to coat. Chill for 30 minutes.
3. Preheat the grill to medium. Place the patties on a grill rack and brush with oil. Grill for 5 minutes, then turn, oil and grill for another 5 minutes, or until golden. Drain on kitchen paper.
4. For the sauce, place the vinegar, sugar, chilli and ginger in a pan. Bring to the boil and simmer for 5 minutes. Stir in the ginger wine. Blend the stock and cornflour to form a paste and stir into the sauce. Heat through, stirring, until thickened. Transfer the patties to serving plates, spoon over the sauce and serve.

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