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 with Pea Puree
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
- 1-2 teaspoons chopped red chilli or to taste
- 1 cup (100g) breadcrumbs
- 3 tablespoons plain flour or cornmeal
- 1 tbsp olive oil for frying
For the Pea Puree
- 1 cup (150g) frozen peas
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Large pinch sea salt and freshly ground black pepper
For the sauteed green veg
- 1 tbsp olive oil
- 10 spears asparagus
- 10 artichoke hearts
- Lemon wedges
- 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 polenta or flour. Store in the fridge until ready to cook (can be made up to a day ahead and refrigerated).
- Make the pea puree:
- Boil the peas for two minutes then drain. Add them to a blender or food processor, along with the remaining pea puree ingredients and blitz until smooth. Pour back into the saucepan ready to heat before using.
- 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.
- Meanwhile, in another frying pan heat the oil and sautee the asparagus and artichokes until tender.
- Heat the saucepan of pea puree gently.
- To serve, top the sweet potato cakes with the sauteed asparagus and artichokes, then drizzle with the pea puree. Serve with a wedge of lemon.