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Spiced Sweet Potato Cakes |
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| Makes 10 |
Prep 30 mins |
Cooking 45 mins |
Easy |
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+ chilling |
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My rating |
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Ingredients |
400g sweet potatoes
¼ tsp coarsely ground black pepper
½ tsp ground cumin
1 tbsp cornflour
50g breadcrumbs
vegetable oil for frying
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Kachumber salad
1 medium plum tomato, diced
½ cucumber, diced
1 small green pepper, diced
1 small red onion, diced
½ lime, juiced
sea salt |
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To make the kachumber, put the
veg in a bowl and mix with the lime juice, a good pinch of
salt.
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Heat the oven to 190C/
Fan170C/Gas 5. Prick the sweet potatoes all over, then
bake for 40-45 mins until tender. Cool slightly, then
halve and scoop the flesh out into a large mixing bowl.
Add the pepper, cumin and cornflour and mash everything
together. Season with a little salt and divide into 10
cakes. Dip each cake in breadcrumbs and pat to stick.
Chill for 20 mins.
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Heat 1 tbsp of oil in a
non-stick frying pan over a medium heat. Add the potato
cakes in batches and fry for 3-4 minutes on each side
until light brown and crisp. Serve with the kachumber.
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DAILY
DINNERS 
