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.
Rosie x
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| Prep Time | 10 Minutes |
| Cook Time | 45 Minutes |
| Passive Time | 40 Minutes |
| Servings |
Cakes
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- 1 Can Chickpeas Drained and rinsed
- 1 Large Sweet Potato
- 1 Small Handful Spinach
- 2 Heaped Tablespoons Quinoa Cooked
- 1 Teaspoon Corn Flour plus extra for dusting
- 1/2 Teaspoon Garlic Paste
- 1/2 Teaspoon Ginger paste
- Squeeze Lemon
- Sprinkle Paprika To Taste
- Salt and Pepper To Taste
- Oil For Cooking
Ingredients
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- Preheat Fan oven to 170*c / 190*c / 375*F / Gas Mark 5. Prick the sweet potato a few times with a fork, and loosely cover with foil. Place in the centre of the oven for around 40 minutes, or until tender, when a fork is inserted. Once the potato is cooked, leave to cool.
- Once the sweet potato has cooled, scoop out the soft flesh and set aside. Discard the skin.
- Place all the ingredients, including the sweet potato, into a food processor/blender, and blitz until mostly combined. If preferred you can leave the mixture a little chunky, or blend until completely smooth.
- With your hands, form the mixture into large balls, and lightly roll in a little corn flour.
- Add a small amount of oil to a non stick pan, and gently heat. Add the sweet potato cakes to the pan, and turn the heat up to high. Fry the cakes until slightly brown on both sides; this should take about 2-3 minutes on each side.
- Remove from the pan, and allow to cool slightly, before placing them atop your salad.
- These can be stored in an airtight container for 2-3 days in the fridge, and gently warmed in the microwave.
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