Nutty sweet potato cakes are a variation on classic potato cakes. They are simple to prepare and make a tasty main course, light lunch or side dish.
- 1 medium sweet potato (165g approx), peeled and grated
- 35g leeks, sliced
- 15g pine nuts or broken walnuts
- 1 - 2 eggs (beaten) (or 1 - 2 tablespoons of flax seeds and water for a vegan version)
- 2 - 3 dessertspoons flour
- A dash of oil for cooking
How to make nutty sweet potato cakes
Mix the sweet potatoes, leeks and nuts. Add 1 egg and part of the flour, and mix to bind the ingredients together. Add the extra egg (or part of it) and flour if needed.
Flax eggs could be used in place of the eggs if you wish to prepare a vegan version. Measure 1 tablespoon of flax seeds into a small bowl and add 3 tablespoons of boiled water to the seeds. Set aside for a few minutes. After a few minutes the flax seed/water mixture will thicken. This will make the equivalent of 1 egg and can be used to bind the mixture in place of the egg.
Divide the mixture into 6 even portions and press together firmly.
Fry in hot olive oil for a few minutes on each side, until golden. The potato cakes can be kept in a warm oven for a short time before serving, if needed.
The uncooked potato cakes can be made in advance and stored in the fridge overnight before cooking.
Makes 6 (serves 2 to 3 as a main course).
You may also wish to try broccoli frittata, another easy to make meat free dish which perfect for a light lunch or brunch.