Sweet Potato Cakes

Sweet Potato Cakes

Sweet Potato Cakes

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

Ingredients:

  • 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
  • ΒΌ cup coconut oil, for frying

Instructions:

  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 β€˜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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