Sweet Potato Cakes

Sweet Potato Cakes 1.jpg

Give your typical roasted sweet potatoes a run for their money with these easy to prep cakes. These are a crowd pleaser no matter what time of day they are served. Since we already have a recipe for Zucchini Fritters and Cauliflower fritters, I wanted to make one for sweet potato or kumara. These sweet potato cakes make an ideal appetiser or side-dish. I love mine served with a dollop of sour cream or greek yogurt, a crisp green salad or grilled fish. They can also be used a pattie for a vegetarian burger. 

Enjoy x


15 mins


     40 mins

Total time:

55 mins




3 medium sweet potato's (kumara)
1 egg
1/2 cup scallion, thinly sliced
1/2 cup coriander, roughly chopped
1/2 cup flour or bread crumbs
3 tablespoons sour cream or greek yogurt
1 garlic clove, crushed
1 tablespoon olive oil
1 lemon
salt + pepper


Wash and peel the sweet potato's and cut into 5 slices. Add them to a large pot of boiling water and cook until they become soft. Drain and place them into a large bow.
Mash the sweet potato and add the egg, scallion, coriander, flour or breadcrumbs, sour cream or greek yogurt, garlic and a salt + pepper. Mix well. 
Heat a non stick fry pan with olive oil and using a tablespoon scoop out the sweet potato and form a pattie. Cook for 5 minutes on each side or until golden. 
Once all the cakes are cooked, cover with lemon juice. These are best served warm. 

    Sweet Potato Cakes 1.jpg
    Sweet Potato Cakes 2.jpg
    Sweet Potato Cakes 5.jpg
    Sweet Potato Cakes 3.jpg