Sweet Potato Cakes
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 4 sweet potatoes
- 2 tablespoons tomato purée
- 2 cloves garlic
- 2 tablespoons buckwheat flour
- handful of coriander
- 1 teaspoon ground cumin
- pinch of dried red chilli flakes
- 1 lime
- 1 heaped tablespoon tahini
- pinch of sea salt & black pepper
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Preparation
Step 1
Peel the sweet potato and cut into equal-sized chunks. Preheat oven to 200°C fan / 400°F.
Step 2
Steam the sweet potato chunks until soft and easily pierced with a fork, this should take about 10–15 minutes.
Step 3
Place the cooked sweet potato in a bowl and mash with a fork until almost smooth, but still have texture.
Step 4
Stir in the tomato purée, crushed garlic, buckwheat flour, chopped coriander, cumin, chilli flakes, lime juice, tahini, salt and pepper.
Step 5
Mould the mixture into 6 equal-sized rounds and dust the top of each with flour (this is what makes the outside crispy). Place on a baking tray and cook for 20 minutes.
Step 6
Serve on a bed of salad with extra tahini — I like a simple rocket and avocado salad with lots of delicious lime juice and olive oil.
Step 7
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