Tuesday, 15 October 2013

Sweet Potato Cakes

These are very good and healthy too!
Sweet Potato Cakes
from Yotam Ottolenghi’s book ‘Plenty’ (with my alterations in brackets)
Serves 4
1kg peeled sweet potatoes, cut into large chunks
2 tsp soya sauce
100g plain flour (or wholemeal/spelt)
1 tsp salt
½ tsp caster sugar (optional)
3 tbsp chopped spring onion
½ tsp finely chopped red chilli (or more if you want them hot)
(some coconut oil for frying)
Steam the sweet potatoes until completely soft, then leave in a colander to drain for at least an hour.
Once the sweet potatoes have lost most of their liquid, place them in a mixing bowl and add the rest of the ingredients. Mix everything together, preferably by hand, until the mix is smooth and even; do not over-mix. The mixture should be sticky; if it’s runny add some more flour.
Put a small amount of oil in a non-stick frying pan. For each cake, use a tablespoon to lift some mix into the pan and flatten with the back of the spoon to create a not-too-perfect disc that is roughly 5cm in diameter and 1cm thick. Fry the cakes on a medium heat for about 6 minutes on each side, or until you get a nice brown crust. Place in between two sheets of kitchen paper to soak up any excess oil. Serve hot or warm. Enjoy!!

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