Sweet Potato Cakes with Lime and Avocado
Ingredients
The cakes
-
3
medium
sweet potatoes, peeled and coarsely grated
-
1
small
red onion, finely chopped
-
2
cloves
garlic, crushed
-
1
inch
fresh ginger root, peeled and finely grated
-
2
tablespoons
brown rice flour
-
2
tablespoons
cornstarch
-
2
red chiles
1 finely chopped and 1 finely sliced
-
to taste
sea salt and freshly ground black pepper
-
1
large handful
cilantro leaves, roughly chopped
-
ΒΌ
cup plus 2 tablespoons
olive oil or coconut butter, melted
The topping
-
2
ripe
avocados, halved and pitted
-
2
limes
1 juiced and 1 quartered
Instructions
- Rinse the grated sweet potatoes in a colander under cool water until mostly clear, then squeeze out excess water.
- In a large mixing bowl, combine the sweet potatoes with onion, garlic, ginger, rice flour, cornstarch, chopped chile, salt, pepper, about 1 tablespoon of cilantro, and 2 tablespoons of oil, mixing well.
- Heat the remaining oil in frying pans over high heat and add a quarter of the potato mixture to each pan, flattening with a spatula.
- Cook for 3 to 5 minutes, then carefully flip the cakes and cook for another 3 minutes until browned.
- Mash the avocados with lime juice, remaining cilantro, sliced chile, and seasoning.
- Serve the sweet potato cakes topped with the avocado mixture and lime quarters.
Nutrition Facts (estimated)
Servings
4 servings
Calories
384
Total fat
15g
Total carbohydrates
60g
Total protein
8g
Sodium
105mg
Cholesterol
0mg
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