Potato Cakes with Carrots and Sweet Cabbage

• Cook the potato in a large saucepan of salted, boiling water until just tender to the tip of a knife, about 10 minutes.
• Drain well and leave to cool briefly before mashing in a bowl with the olive oil, nutritional yeast, cornflour, and salt.
• Preheat the oven to 190°C (170° fan) | gas 5.
• Grease the holes of a 12-hole cupcake tin with some olive oil.
• Divide the potato mixture between the holes of the tin, pressing into the base and sides of each hole to make a cup.
• Bake for 20-30 minutes until golden and set.
• Remove the tin to a wire rack to cool.

For the filling

• Heat the olive oil in a large sauté pan set over a moderate heat.
• Add most of the cabbage (reserving some for a garnish) and the carrot to the pan with a pinch of salt.
• Sauté for 4-5 minutes until softened, stirring frequently.
• Stir in the soy sauce, rice wine vinegar, and pepper to taste; add more soy sauce or rice wine vinegar as desired.
• Spoon the filling into the potato cups and top with the reserved cabbage.
• Garnish with a sprinkle of chopped chervil and some more freshly ground black pepper before serving.