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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)
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!!