Sweet Potato Cakes
Ingredients
The cakes
-
1¾
lbs
peeled sweet potatoes, cut in large chunks
-
2
tsp
butter or coconut oil, plus more for cooking
-
1
leek, halved and thinly sliced
-
2
tsp
tamari or soy sauce
-
1
clove
garlic, minced
-
¾
tsp
salt
-
a pinch
red pepper flakes
-
½
cup
oat flour or unbleached all-purpose flour
-
1
large
egg, well whisked
The yogurt sauce
-
½
cup
Greek yogurt
-
2
Tbsp
lemon juice
-
1
Tbsp
extra virgin olive oil
-
3
Tbsp
chopped cilantro or basil
-
2
Tbsp
finely chopped lemongrass (optional)
-
a pinch
salt and pepper
Instructions
- Steam the sweet potatoes until tender, then set aside to cool.
- In a cast iron pan, warm the butter or oil and sauté the leeks until softened, about 4 minutes, then set aside to cool.
- Blend the yogurt sauce ingredients (except herbs) in a mini blender, then add the herbs and blend again briefly.
- Once the potatoes have cooled, mix them with tamari/soy sauce, garlic, salt, red pepper flakes, and flour until tacky.
- Add the cooled leeks and egg to the potato mixture and combine.
- Generously coat a nonstick/cast iron pan with coconut oil or butter and heat over medium-high.
- Form small patties from the mixture and cook in the hot pan until browned on each side, about 7-8 minutes.
- Transfer cooked patties to a paper towel-lined plate to absorb excess fat.
- Serve with lightly dressed greens and yogurt sauce, optionally topped with a poached egg.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
400mg
Cholesterol
70mg
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