Sweet potatoes are one of my favourite vegetables. They’re sweet, wholesome and taste completely delicious. I have them roasted pretty much every week, (it’s super quick and easy, you can find the recipe here) and always make sure that I have some sweet potato mash in the fridge, ready to liven up a salad. But I’ve been looking to do something different with them. I love them; but when you have a dollop of mash, or a few roasted fries every day, it can get a bit boring. That’s when I got the idea to make these sweet potato cakes.
Lightly roasted carrots; soft and fluffy on the inside, yet perfectly crispy on the outside. Lightly seasoned with salt and pepper and coated in a layer of spicy ginger paste. Quick, easy and absolutely delicious!
The method behind this dish is so easy: par-boil the carrots, drain, stir through a tablespoon of ginger paste, season, place them on a baking tray, drizzle with oil and finally roast for around 25mins. It is so simple! It’s so important that you par-boil the carrots. Par-boiling them first not only cuts down the roasting time but also helps to keep the texture of the carrots soft and creamy on the inside. I know it might seem like an unnecessary step but it seriously makes a difference to the end result.
The ginger coating helps to give the carrots a light, warming flavour and kind of caramelises while cooking to give them a slightly crispy shell. I only use 1 tablespoon of ginger paste which creates quite a mild taste, so feel free to add a little more if you want a serious kick or intense flavour.
Add to salads or your favourite dish. Store in an airtight container in the fridge for 1-2 days. These can be eaten hot or cold, but they always taste best when warmed up slightly.
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