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.
Soft, Crispy and Flavoursome Potato Cakes
Full of sweet potato, spinach, quinoa and a little paprika (as well as some other ingredients). These are so simple and easy to make, not to mention just how tasty they actually are. All you need to do is throw all the ingredients into a food processor or blender, and whizz together until mostly smooth. It creates soft, crispy and flavoursome potato cakes. All they need to be is lightly fried until crisped on both sides, and start to turn a light golden brown. They may still seem a little soft once cooked, don’t panic you haven’t done anything wrong. This is just the consistency of the cakes.
Sweet Potatoes A New Way
Served on top of a tasty salad, or used in replacement of your favourite falafels, these are a great way to use up any sweet potato, without being boring. They’re super scrumptious, and I can’t get enough of them. Everyone who’s tried them has loved them just as much as me, and they’ve quickly become a staple in my house.
Soft, crispy and full of flavour. These sweet potato cakes are best served warm, and any leftovers can be reheated in the microwave the next day.
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