Sweet Potato Cakes
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Sweet Potato Cakes
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Sweet Potato Cakes are easy and delicious! Simply mix mashed sweet potatoes with a few simple pantry ingredients and fry into patties.
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Ingredients
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 tablespoon olive oil for frying
To serve (optional)
- egg
- Pea puree
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Instructions
- 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.
Notes
- 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.
- 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.
Nutrition Information
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Calories
219kcal
(11%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
236mg
(10%)
Potassium
306mg
(9%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
9496IU
(190%)
Vitamin C
3mg
(3%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 236mg | 10% |
| Potassium | 306mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 9496IU | 190% |
| Vitamin C | 3mg | 3% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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