In a hot oven, roast cubes of sweet potato and diced onion until tender with any spices you like (we favour cayenne and cumin).

Roughly mash with cooked peas, a handful of breadcrumbs and a beaten egg
Season well and shape into sausages.

Dip sausages first into flour and then into another beaten egg, then coast in breadcrumbs.

Shallow fry over a medium heat until cooked through. Serve with creamy mash potato and a thick onion gravy.

The Dorest says, “We also serve our veggie sausages in a baguette with red onion marmalade and French fries.”