Sweet Potato Cakes
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.
3 medium sweet potato's (kumara)
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
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.