After the excesses of Christmas I was looking for a nutritious light meal to make and turned to Deliciously Ella, a blog with endless delicious and nutritious recipes. Ella Woodward (writer of Deliciously Ella) has her first cookbook coming out this month, I’ve pre-ordered it and I am eagerly anticipating its arrival! Sweet potatoes are very popular in our household, whilst I still have a soft spot for normal potatoes, J loves sweet potato and I can’t deny how fantastically good they are for you. I first spotted this recipe on the Deliciously Ella app and couldn’t wait to try it. One sweet potato cake with a salad makes a great light meal and two with salad or vegetables would be a great and filling meal. We ate these with a baby leaf salad and a tahini dressing (tahini, lemon juice and a drop of water).
It was a huge hit and we saved the other two for the next day’s dinner, as we knew we were going out for a big lunch with family. I’ll definitely be making these again soon, it is nice to have a few more lunch options.
Ingredients: (Makes 4 cakes/patties)
- 4 sweet potatoes (smallish ones)
- 1 big tsp of tahini
- 2 tbsp of tomato purée (sugar free)
- Juice of 1 lime
- A handful of fresh coriander, chopped
- 1 tsp of cumin
- 1 tsp of chili flakes
- 2 gloves of garlic, minced/finely chopped
- Salt and pepper, to taste
- 2 tbsp of quinoa or buckwheat flour, to sprinkle on top (not essential)
- Preheat the oven to 200°C.
- Peel and dice the sweet potato and then steam the chunks for 10 – 15 minutes until soft.
- Mash the chunks in a large bowl.
- Stir in the tahini, purée, lime juice, coriander, cumin, chili flakes, garlic and then season to taste.
- Line a baking tray with baking paper.
- Scoop a quarter of the mixture out at a time onto the lined baking tray and shape each into a pattie with your hands.
- Sprinkle the patties with flour (this helps them crisp up but isn’t essential).
- Bake for 20 minutes.
- Serve with sides of your choice and enjoy!