• Jerusalem artichoke potato cakes with red onion jam

Jerusalem artichokes are a great source of iron, making this recipe excellent for vegetarians. Look for plump and juicy Jerusalem artichokes, in season in autumn and winter. Note that the name has nothing at all to do with the place Jerusalem! It is thought that the name comes from the Italian word for sunflower 'girasole' (the Jerusalem artichoke is related to the sunflower).






Skill level

Average: 3.5 (10 votes)


Chilli jam

  • 1 large red onion, sliced
  • olive oil
  • 2-3 tbsp sweet chilli sauce

Potato cakes

  • 550 g potatoes
  • 8-10 small Jerusalem artichokes
  • 1 onion, diced
  • 1 tbsp chopped fresh thyme
  • 3-4 tbsp hazelnut oil
  • 1 tbsp Dijon mustard
  • ½ cup dried breadcrumbs (see Note)
  • seasoning to taste
  • 1 egg, beaten
  • fine polenta meal
  • vegetable oil, for frying

Rocket salad

  • 1 cup balsamic vinegar
  • 4 tbsp pear concentrate (see Note)
  • 4 handfuls wild rocket

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the chilli jam, gently fry onion in a little oil until caramelised, about 10 minutes. Place on a chopping board and roughly chop the cooked onion, adding the sweet chilli sauce to create a slightly chunky jam.

Meanwhile, to make the potato cakes, peel and chop the poatatoes and jerusalem artichokes. Place in a saucepan, cover with cold water. Bring to the boil and cook until tender. Drain, mash and transfer to a mixing bowl. 

Cook the onion in a little oil in a frying pan until softened, add the thyme and cook for 2 more minutes.

Combine mash, onion mixture, hazelnut oil and mustard and season to taste. Slowly work breadcrumbs into mixture to form about 8 cakes. 

To make the rocket salad. Place balsamic in small saucepan and simmer till reduced by half. Stir in pear concentrate. Cool to room temperature. When ready to serve toss drizzle a few spoonfuls over rocket leaves and toss to coat.

Dip potato cakes into the beaten egg then roll in polenta.

Heat some oil in a non-stick frying pan or deep fryer and cook potato cakes in batches until crisp.

Place the rocket on the plate and top with the artichoke and potato cakes. Drizzle with the chilli jam.


Please note that for a gluten-free version of this recipe a breadcrumb substitute must be used
Available at health food stores