Sweet Potato Cakes with Lime and Avocado
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
384 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Sweet Potato Cakes with Lime and Avocado
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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
- 3 sweet potato peeled and coarsely grated (about 4 cups/600 g, medium
- 1 red onion finely chopped, small
- 2 garlic crushed, cloves
- 1- inch ginger root 2.5 cm piece, peeled and finely grated
- 2 tablespoons brown rice flour
- 2 tablespoons cornstarch
- 2 red chile 1 finely chopped and 1 finely sliced
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- cilantro roughly chopped, large handful of leaves
- ¼ cup plus 2 tablespoons 90 ml olive oil or coconut butter, melted
- 2 avocado halved and pitted, ripe
- 2 lime 1 juiced and 1 quartered
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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