Peel the sweet potato. Halve lengthways and then cut into 1cm thick slices.

Place in a medium saucepan and cover with plenty of cold water.

Bring to the boil over high heat. Boil gently for 15 minutes or until the sweet potato is very tender. Drain well.

Return to saucepan, add the cannellini beans and use a potato masher to mash until sooth.

Meanwhile, add the broccoli, peas and corn to a saucepan of boiling water and cook for 1-2 minutes or until bright green and tender crisp. Drain well.

Add the broccoli, peas, corn, cheese, egg yolk and cumin to the mashed sweet potato and bean mixture and use a wooden spoon to combine evenly.

Taste and season with pepper if desired.

Cover mixture and place in refrigerator until cooled to room temperature.

Shape heaped tablespoonfuls of mixture into 12 patties about 6cm in diameter.

Place the breadcrumbs on a plate and coat patties with the crumbs, pressing on firmly.

Heat 1 teaspoon of the oil in a large non-stick frying pan over medium heat and swirl to coat the surface.

Add half the patties to the pan and cook medium heat for 2-3 minutes each side or until golden brown and heated through.

Transfer to a plate, set aside and keep warm. Repeat with the remaining oil and patties. Serve warm.

Recipes reproduced with permission from The Low GI Family Cookbook by Kaye Foster-Powell, Anneka Manning, Professor Jennie Brand-Miller and Philippa Sandall, Hachette Australia 2008.