Spring onion adds a crunchy texture to these cakes. Sweet potatoes are a rich source of Vitamin A.
- Yield: 4 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 20 Minutes
- 1 lb 2 oz (500 g) cooked sweet potato, mashed
- 2 in (5 cm) piece of fresh ginger, peeled and grated
- bunch of spring onions, finely chopped
- pinch of freshly grated nutmeg
- 2 egg, lightly beaten
- salt and freshly ground black pepper
- flour for dusting
- 4 tbsp polenta
- vegetable oil, for shallow frying
- lime wedges, to serve
How to Make It
- Add the sweet potato to a large bowl. Add the ginger, spring onions, and nutmeg, then add a little of the egg, a drop at time, reserving plenty for coating, until the mixture binds together. Season well with salt and black pepper.
- Scoop up a handful of the mixture, roll into a ball, then flatten out into a cake. Repeat until all the mixture is used.
- Dust the cakes in flour, dip in the reserved egg, then lightly coat with polenta. Heat the oil in a nonstick frying pan and add the cakes a couple at a time. Cook for 2–3 minutes or until the underside turns golden, then carefully flip and cook for another 2–3 minutes or until evenly golden brown. Serve with lime wedges for squeezing over.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.