Sweet Potato Cakes

Ingredients

• 2 cups (550g) mashed sweet potatoes (or 3 medium-sized sweet potatoes peeled, steamed and mashed)
• 2 spring onions (chopped)
• 2 garlic cloves
• 1 teaspoon chopped parsley
• 1 teaspoon chopped red chilli (or to taste)
• 1 cup (100g) breadcrumbs
• 3 tablespoons all-purpose flour (plain flour0
• 1 tbsp olive oil (for frying)
• egg
• Pea puree

Instructions

1. 1

   Mash: Bake, steam, boil, microwave or pressure cook the sweet potatoes until soft, then mash or puree.

2. 2

   Mix: Place the mashed sweet potato into a large bowl and mix well with the spring onions, garlic, parsley and chilli.

3. 3

   Breadcrumbs: Add enough breadcrumbs to make the sweet potato less sticky. The amount will depend on the moisture of your mash.

4. 4

   Roll into 4 large balls then pat down into cake shapes and dust each one with flour. Store in the fridge until ready to cook (can be made up to a day ahead and refrigerated).

5. 5

   Fry: To cook the sweet potato cakes, heat the oil in a frying pan over a medium heat until golden, flip gently and fry until the other side is golden.

6. 6

   Serve: If desired, top with a fried egg and some pea puree.