Whole foods nourish the body, mind and soul



By Michelle Dryburgh & Jahmin Daga at The Real Foodies

Sweet potato is super nutritious and a great addition to any diet. This recipe takes the traditional potato patty or cake, and transforms it in to a gluten free, dairy free, Paleo recipe.

Serves 3-4


  • 4 cups of sweet potatoes
  • 4 TBS of almond meal
  • 2 eggs, whisked
  • 1 small onion, finely diced
  • 2 cloves of diced garlic
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • salt and pepper to taste
  • ¼ cup coconut oil, for frying


  1. Chop ends off of sweet potato, peel, cut into thick chunks, place into saucepan. Pour boiling water over sweet potato, cover and set aside for 5 minutes. 
  2. Shred sweet potato into a bowl using a processor or grater.
  3. Add in the almond meal, eggs, onion, garlic, oregano, parsley, salt and pepper, mix with a fork and roll into balls. 
  4. Heat coconut oil or ghee in frying pan. Place sweet potato balls in the pan and flatten with egg flip to form the ‘potato cakes’.
  5. Shallow fry for 2 minutes, or until firm enough to flip. 
  6. Cook on other side for another 30 seconds to 1 minute. 
  7. Pat dry with paper towel. 

**For nut allergies and school lunches: replace almond meal with tapioca starch.

Michelle is a journalist and food writer with coeliac/celiac disease. Jahmin is a hotel manager who loves food. Both live in Queensland, Australia and have a passion for healthy food.  Check out the Real Foodies on Instagram for their enticing recipes.

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