These sweet potato cakes are lightly spiced up with a hit of chilli and I've served them with asparagus and marinated artichokes, then topped them with a super-quick pea puree.
Sweet potato cakes are a delicious healthy comfort food.
They're SO easy to make and are endlessly adaptable.
If you like them spicy, add more chilli. If you have loads of herbs, throw them in. You could even spice them with a bit of paprika or cumin.
They make a filling lunch or a tasty dinner alongside a salad, and you could top them with a poached egg for brunch.
This is an easy recipe, and I've made it super-quick by using mainly frozen ingredients.
Freezing many foods at source can protect both the quality and the flavour of food, plus it means that you can quickly put together nutritious meals.
I also like that it cuts down on food waste - you can use just what you need and the rest will keep until you wish to use it.
You can make this recipe with fresh ingredients (it's perfect for using up leftover baked or steamed sweet potato), but I like how it's really quick using convenient frozen ingredients.
For this recipe, the only ingredients you need fresh are spring onions, a lemon and some breadcrumbs, plus a few store cupboard ingredients like olive oil, salt and pepper.
Keeping the frozen ingredients on hand means you can make this healthy meal in no time at all, and it's also great value for money.
It's perfect for a midweek dinner, and you could make the sweet potato cakes ahead of time and keep them in the fridge.
Sweet Potato Cakes
For the sweet potato cakes
- 2 cups (550g) mashed sweet potatoes or 3 medium-sized sweet potatoes peeled, steamed and mashed
- 2 spring onions chopped
- 2 garlic cloves
- 1 teaspoon chopped parsley
- 1 teaspoon chopped red chilli or to taste
- 1 cup (100g) breadcrumbs
- 3 tablespoons all-purpose flour (plain flour0
- 1 tbsp olive oil for frying
To serve (optional)
- Pea puree
- Bake, steam, boil, microwave or pressure cook the sweet potatoes until soft, then mash or puree.
- Place the mashed sweet potato into a large bowl and mix well with the spring onions, garlic, parsley and chilli.
- Add enough breadcrumbs to make the sweet potato less sticky. The amount will depend on the moisture of your mash.
- Roll into 4 large balls then pat down into cake shapes and dust each one with flour. Store in the fridge until ready to cook (can be made up to a day ahead and refrigerated).
- To cook the sweet potato cakes, heat the oil in a frying pan over a medium heat until golden, flip gently and fry until the other side is golden.
- If desired, top with a fried egg and some pea puree.
- When forming your sweet potato cakes, form them all the same size and thickness so they cook evenly.
- When pan-frying, make sure you do not overcrowd the pan to prevent them from steaming. You may have to cook them in batches, adding more oil each time.
- The amount of flour and breadcrumbs needed depends on how much moisture is in your mashed sweet potatoes. You want the patty dough to be thick but not watery.
- Don’t want to pan fry the sweet potato cakes? Spray them with oil, then bake them on a baking sheet at 400F/200C for 20-25 minutes flipping halfway.
- Give them a sweet twist by replacing the savory seasonings with cinnamon and brown sugar.
- Make curry sweet potato cakes by mixing in your favorite dried curry seasoning.
- Add some of your favorite shredded cheese for a cheesy sweet potato cake.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.