Sweet Potato Cakes
As you well know by now, sweet potatoes are my favourite food. They are the food of the Gods. There is nothing not to love about them. My obsession, however, means I eat sweet potato wedges around four or five times a week, which is perhaps a little monotonous and excessive. I needed a variation, which is exactly what I got. The tahini, coriander, cumin, chill flakes, garlic, lime juice and tomato puree brought their flavour to the next level and then I added extra tahini for a creamy dressing.
Makes 4 cakes
– 4 sweet potatoes
– 1 heaped teaspoon of tahini
– 2 tablespoons of tomato puree (check there is no added sugar)
– a handful of fresh coriander
– 1 lime
– 1 teaspoon of cumin
– 1 teaspoon of chill flakes
– 2 gloves of garlic
– 2 tablespoon of quinoa flour (or buckwheat/brown rice flour) and a little extra to sprinkle on top as they cook
– salt and pepper to taste
Peel the sweet potato and cut into equally sized chunks. Steam the chunks on the stove until they are soft and easily pierced with a fork, this should take about 10-15 minutes.
Place the potato squares in a bowl and mash them with a fork until they are nearly smooth, but still a little lumpy. Then stir in the tomato puree, crushed garlic cloves, finely chipped coriander, cumin, chill flakes, lime juice, tahini, salt and pepper.
Mould the mixture into four even sized cakes.
Dust the top of each cake with flour (this is what makes the outside crispy) and place in a baking tray, cook at 200C for about 20 minutes.
Serve with extra tahini on a bed of salad, I like a simple rocket (arugala) and avocado with lots of delicious lime juice and olive oil.