Ingredients
For sweet potato cakes:
2 cups (450g) puree of sweet potatoes (cooked and cooled)
1/2 cup (60g) of all-purpose flour (or gluten-free almond flour)
1 large egg
1/4 teaspoon of powdered garlic
1/4 teaspoon of smoked paprika
Salt and black pepper, to taste
For the filling:
1 cup (240g) of fresh, sautéed and chopped spinach
1/2 cup (115g) of goat cheese, crumbled
For the kitchen:
2 tablespoons of olive oil
Instructions
Prepare the sweet potato mix:
In a large mixing bowl, combine sweet potato puree, flour, egg, powdered garlic, smoked paprika, salt and black pepper. Mix until a smooth paste is formed. If the mixture is too sticky, gradually add more flour.
Assemble the cakes:
Take a small handful of sweet potato mix (about 2 tablespoons) and flatten into a patty. Place a small spoonful of sautéed spinach and goat cheese in the center.
Cover with another small portion of the sweet potato mixture, seal the edges to wrap the trim. Repeat with the remaining mixture.
Cook the cakes:
Heat the olive oil in a pan over medium heat.
Bake sweet potato cakes for 3-4 minutes per side, or until they are brown and crispy
Serve:
Remove from the pan and allow to cool slightly. Serve hot, topped with fresh parsley or a spoonful of fresh cream, if desired.
Recipe Details
Preparation time: 15 minutes
Cooking time: 20 minutes
Portions: 6 cakes
Calories: ~180 per cake
A healthy and vegetarian option, comforting and delicious!
