These sweet potato cakes make a really easy and flavoursome dinner. They are served with cured onions and work perfectly for bowl style salads, which is really popular at the moment. I am loving making different versions of vegetable cakes or patties (if you are American) at the moment. The main reason is they are super quick to make and this recipe takes only 30 minutes including the preparation time.
Psychologically calling this recipe sweet potato cakes means I am not tempted to eat them with a bread bun, as eating burgers without the bun just isn’t the same, right? However, you can also eat these as burgers as the sweet potato cakes hold together really well and work perfectly on the BBQ in the summer. I enjoy eating them with a bowl of salad for a light meal in the evenings after work.
Sweet potato, or yam if you are American, is the healthier sibling of the standard potato. They are high in vitamins and are known as being good carbohydrates. They release sugar slowly into the bloodstream, which makes it a good vegetable choice for people with type 2 diabetes. However, they do contain more natural sugars than white potatoes. There are many different types of sweet potato, I use white sweet potato for Indian recipes. You can also find yellow, pink and purple varieties but they are not as common.
The sweet potato cakes are served with cured onion. This is when the onion is left to marinade with lime juice and salt. I have added chilli for a bit of a kick, any opportunity to use chilli and I will take it! This is how the Indian onion salad is made, which you may have been served at an Indian restaurant.
This recipe takes 30 minutes to cook from start to finish. Begin with making the cured onions and leave in the fridge, they can be made a few hours in advance. Steam the sweet potato. Make sure they don’t overcook or become too soft. This will make it harder to form the cakes. If this does happen, add extra flour. Mix the steamed sweet potato with the fresh chilli, garlic, spring onions, flour and season with salt and pepper. The cakes are cooked in a frying pan using a few tablespoons of oil. Cook on each side for about 5 minutes and serve with the cured onion and a side salad.
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Sweet potato cakes with cured onion
Yield 2 people
These sweet potato cakes with cured onion only take 30 minutes to make from start to finish. A tasty healthy vegetarian meal that will leave you satisfied.
For the cured onion:
- 1 medium red onion, thinly sliced
- 1 fresh chilli, finely chopped
- 1 lime, juiced
- 1 teaspoon salt
For the sweet potato cakes
- 2 sweet potatoes, peeled, cut into chucks
- 1 fresh chilli, finely chopped
- 1 clove garlic, peeled and crushed
- 4 spring onions, trimmed and finely chopped
- 50g (⅜ cup) whole-wheat flour
- Salt and pepper to taste
- 2 tablespoon rapeseed oil
- Place the onions, chilli, lime juice and salt in a bowl and mix well. Cover and place in the fridge.
- Steam the sweet potatoes for 10 minutes until soft.
- In a large bowl add the sweet potato, chilli, garlic, spring onions, flour and season with salt and pepper.
- Mix together using a potato masher or use your hands to mix together until smooth.
- Form into small cakes, roughly 5cm wide and 1cm thick, to make approximately 8 cakes.
- Heat the oil in a frying pan over a medium heat.
- Fry the cakes for 5 minutes on each side until golden brown.
- Serve warm with the curd onion and a side salad.
- Can be made beforehand and kept refrigerated for a few days.
- Can also be frozen as uncooked cakes, defrost before frying.
- This recipe makes 8-10 cakes, leftovers make a great lunch the day after.
Courses light meal
Amount Per Serving
% Daily Value
Total Fat 14 g
Saturated Fat 1 g
Unsaturated Fat 12 g
Sodium 2374 mg
Total Carbohydrates 56 g
Dietary Fiber 9 g
Sugars 10 g
Protein 6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.