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Thai Style Sweet Potato Cakes

This recipe is great for when you have left over sweet potatoes from the day before.

Sweet Potato Cakes

Thai Style Sweet Potato Cakes

1 large or 2 small sweet potatoes, cooked

1 garlic clove, minced

1 handful coriander, chopped

1 medium green chilli, chopped and deseeded (unless you like the heat)

2 tsp plain flour

1/2 cup bread crumbs

Salt and fresh ground black pepper

Oil for frying

Remove the skin from the sweet potatoes and place the flesh into a bowl with the garlic, coriander, chilli, flour, salt, and pepper.

Mash together thoroughly.

Divide the mixture into 6 balls and flatten each while coating in the bread crumbs.

Fry each of the cakes in the oil for 3-4 minutes, or until brown, flip and fry the other side for a further 3-4 minutes.

Serve warm with Coriander & Mango No-Yoghurt Dip

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Coriander & Mango No-Yoghurt Dip

Coriander & Mango No-Yoghurt Dip

1 handful coriander, chopped

Flesh of half a mango, blended into a puree

250ml dairy free yoghurt (or a package of silken tofu blended until smooth with a tbsp lemon juice)

Mix everything together and chill for at least 1 hour before serving.

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