sweet potato cakes

packed with

sweet potatoes are rich in antioxidants, the darker the colour of the flesh the more beta-carotene it contains. they are good for the digestive system as they are a good source of fibre. choose sweet potatoes that are firm and unblemished without soft ends and store in a cool dry place, but not in the fridge as it can impact the texture and flavour

makes 4 large cakes

  • 2 medium sweet potatoes (peeled and chopped into bite sized chunks) 600g
  • 5 spring onions (white & light green stems diced)
  • 2 tbsp coriander (chopped)
  • 1 tbsp of tamari / soya sauce
  • 1 tbsp of local/raw honey
  • ½ tbsp juice of lime
  • ½ tsp ground nutmeg
  • salt & pepper
  • 2-3 tbsp plain spelt flour (plus extra for dusting the cakes during shaping)

make and do

  • - cook the potatoes in boiling water until tender (approx. 15 minutes), drain water and leave the potatoes in the colander to further drain & set to the side
  • - prepare the spring onions, coriander, soya sauce, honey, nutmeg and lime in a small bowl and stir to combine
  • - transfer the potatoes to a large mixing bowl and coarsely mash using a fork. add the wet ingredients and stir through
  • - add the flour (I like to sieve it in gradually to avoid lumps) & season with salt and pepper (add more flour if the mixture is too wet)
  • - heat the coconut oil on a non-stick pan
  • - place 4 heaped spoonfuls of the mixture into a floured work surface and shape each with your hands
  • - use a fish slice to transfer each cake to the hot pan to avoid over handling the potato cakes (its sticky stuff!)
  • - fry on each side for about 3-4 minutes until crispy – flip gently with fish slice
  • - cook in batches, and keep fried cakes warm under a medium grill until they are all ready
  • - serve these hot with a squeeze of lime juice

with a twist

  • - this recipe is inspired from ‘PLENTY’ by Yotam Ottolenghi, in which he uses freshly chopped chilli for heat
  • - you could opt to bake these in the oven too, line an oven tray with baking paper and bake at 180C for twenty minutes
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