Sweet Potato Cakes
Soft, crispy and full of flavour, these sweet potato cakes are full of spinach, quinoa, sweet potatoes and paprika. Quick and easy to make and taste absolutely amazing; slightly crispy on the outside and soft on the inside…
Servings Prep Time
11Cakes 10Minutes
Cook Time Passive Time
45Minutes 40Minutes
Servings Prep Time
11Cakes 10Minutes
Cook Time Passive Time
45Minutes 40Minutes
Ingredients
Instructions
  1. 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.
  2. Once the sweet potato has cooled, scoop out the soft flesh and set aside. Discard the skin.
  3. 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.
  4. With your hands, form the mixture into large balls, and lightly roll in a little corn flour.
  5. 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.
  6. Remove from the pan, and allow to cool slightly, before placing them atop your salad.
  7. These can be stored in an airtight container for 2-3 days in the fridge, and gently warmed in the microwave.

Share this:

Like this:

Like Loading...