What to do with that leftover sweet potato? Just turn them into these easy sweet potato cakes. They are quick to make and great with salads or on as a patty on a soft bread with sauce. If opted to use a gluten free flour so those who are intolerant or allergic can enjoy it too.
This is one of those recipe that I created purely to avoid food waste. After testing recipes I had leftover sweet potato, therefore I decided to try a new recipes. It turned out to be one of my best lunches in a while. Comforting, wholesome and just enough to feed one to two people.
Can I double this recipe to make more sweet potato cakes?
The short answer is yes, definitely. But there are some thing to be mindful of. Maybe add half the tomato puree and garlic powder when doubling. This is mainly because you don’t want those flavours to dominate over the other ingredients. So yes double up and serve these as a party snack! Speaking of party snacks. You have to try these mushroom puff pastry bites, my guests go wild for them!
To make this dish completely gluten free we used chickpea flour to bind everything together. Chickpea flour is protein rich and full of nutrients, making it a perfect alternative for those who can’t have wheat flour. Keep in mind that if you want to try the batter you should add the chickpea flour last. Uncooked chickpea flour tastes scary! But once cooked it develops a subtle nutty flavour.
As shown on the picture I paired these sweet potato cakes with a tangy purple coconut yoghurt, arugula, basil, tomatoes, chili pepper and extra chives. Mixing some garlic (powder), chopped jalapenos, lemon and salt in with some coconut yoghurt creates a delicious dip.
On Instagram I’ve shared how I make these. You can find the videos in my highlights. There I also share new recipes to come and anything related to veganism.
One Love, Jason