Sweet Potato Cakes with Lime and Avocado

Name: Sweet Potato Cakes with Lime and Avocado
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 3 medium sweet potatoes; 1 small red onion; 2 garlic cloves; 1- inch 2.5 cm piece fresh ginger root, peeled and finely grated; 2 tablespoons brown rice flour; 2 tablespoons cornstarch; 2 red chiles; Sea salt and freshly ground black pepper; Large handful of cilantro leaves; ¼ cup plus 2 tablespoons; 2 ripe avocados; 2 limes

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
4 servings
Calories
384 kcal
Course
Side Dish, Main Course
Cuisine
American

Sweet Potato Cakes with Lime and Avocado

Omar Parker

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These crispy sweet potato cakes are seasoned up with garlic, ginger and spicy chile peppers, and served with fresh cilantro, avocado and a squeeze of lime.

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Ingredients

Servings

3 medium sweet potatoes peeled and coarsely grated (about 4 cups/600 g)
1 small red onion finely chopped
2 garlic cloves crushed
1- inch 2.5 cm piece fresh ginger root, peeled and finely grated
2 tablespoons brown rice flour
2 tablespoons cornstarch
2 red chiles 1 finely chopped and 1 finely sliced
Sea salt and freshly ground black pepper
Large handful of cilantro leaves roughly chopped
¼ cup plus 2 tablespoons 90 ml olive oil or coconut butter, melted
2 ripe avocados halved and pitted
2 limes 1 juiced and 1 quartered

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Instructions

Using a colander held under a cool tap, rinse the grated sweet potatoes until the water runs mostly clear. Squeeze the rinsed gratings in a clean kitchen towel to remove excess water, then transfer them into a large mixing bowl.
Add the onion, garlic, ginger, rice flour, cornstarch, the chopped chile, salt and pepper to taste, about 1 tablespoon of the cilantro and 2 tablespoons of the oil, and mix everything well.
Divide the remaining oil between 1 ½ × 6-inch (4 × 15 cm) cast-iron or heavy-bottomed frying pans—or a 9-inch (23 cm) pan to make a large cake—and place over high heat. Add one quarter of the potato mixture to each pan, or all of it to the large pan (it should sizzle loudly) and flatten firmly with a spatula. Reduce the heat to medium.
Cook each cake for 3 to 5 minutes (perhaps slightly longer for the larger version), then run a palette knife or spatula around the edge, transfer each cake out on to a flat plate, then slide back into its pan the other way up. (Don’t attempt to flip these unless you’re a black belt.) Return to the heat for about 3 minutes more until the underside is nicely browned.
Scoop the avocados out of their skins with a spoon and mash roughly with a little lime juice, the remaining cilantro, sliced chile and seasoning to taste. Serve each hot sweet potato cake with the avocado mixture spooned on top and lime quarters to squeeze over.

Notes

Recipe from Good Veg: Ebullient Vegetables, Global Flavors—A Modern Vegetarian Cookbook © Alice Hart, 2016, 2017. Photographs copyright © Emma Lee, 2016, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

Nutrition Information

Show Details

Calories 384kcal (19%) Carbohydrates 60g (20%) Protein 8g (16%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 105mg (4%) Potassium 1288mg (37%) Fiber 15g (60%) Sugar 11g (22%) Vitamin A 24425IU (489%) Vitamin C 59mg (66%) Calcium 87mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 384 kcal

% Daily Value*

Calories	384kcal	19%
Carbohydrates	60g	20%
Protein	8g	16%
Fat	15g	23%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Sodium	105mg	4%
Potassium	1288mg	27%
Fiber	15g	60%
Sugar	11g	22%
Vitamin A	24425IU	489%
Vitamin C	59mg	66%
Calcium	87mg	9%
Iron	2mg	11%