Sweet Potato Cakes

Sweet Potato Cakes

From the time consuming – to the incredibly quick and easy!

You may have noticed I haven’t been posting much lately. We’ve been so busy trying to get the boat finished. We are moving it next Thursday from Maidenhead to Brentford – a two day voyage along the River Thames – by two absolute novices in the piloting of a boat. Our best efforts so far include Kayaking up to Bourne End – and almost causing a passenger boat collision on the canals of Amsterdam in a Pedalo!

I’ve always liked Yotam Ottolenghis myriad pancakes (note the correct use of the word myriad! – not a myriad of…) – he has many variations on a theme – this one I like – mainly because I really like sweet potatoes.

We’ve been packing up our cottage this week as well – getting all our stuff together – and that included looking in the freezer and seeing what we had in there. Quite frankly not very much. A couple of frozen meat based dishes which have clearly been in there for more than six months (we’ve not cooked with meat since November), some ice-cream (obviously) and a bag of frozen sweet potatoes and a bag of frozen butternut squash – both cubed.

With time not on my side – nor energy – I’d spent most of the day making steps for the outside of the boat from 3.6 metre decking boards (so was exhausted) – I simply tipped both bags of frozen veg onto a roasting tray – drizzled with Olive Oil and roasted for a good 30 minutes.

After letting them cool and draining off any liquid (of which there was very little anyway) you mix the roasted vegetables with flour, spring onions, a chilli, some soy sauce and a little bit of sugar. I Magimixed mine – which was maybe a little brutal – I think a potato masher might have done just as good a job.

You then make small burger sized patties and fry them in butter. I made 16 I think. In 2’s.

I served mine with a yoghurt dressing made from greek yoghurt, soured cream, lemon juice, olive oil and coriander.

These were really yummy, and really quick, and required very little effort. Just what I needed – I had little desire to be fine chopping stuff with Global knifes – and have a tendency to clip my fingers when I’m too tired.

It’s a shame the photo isn’t that exciting. These are really tasty – but don’t look like anything special.

Sweet Potato Fritters

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I love sweet potatoes. They are colourful, sweet, and have nowhere near as much starch as a regular potato.

This Ottolenghi dish is quite different in preparation to the leek fritters I made the other day – even if they do look the same.

I roasted my sweet potatoes until they were soft (I find you get a more intense flavour). I think the book suggests you boil or steam them.

Once you’ve drained and let the potatoes cool down you add a spice/chilli mix and mash to a quite thick puree.

You then fry them in 5cm wide x 1cm thick patties (mine are always larger) until they really brown – almost to the point where they look burned (like a good bubble and squeak).

You serve them with a yogurt dip (like most of the street type food in the Plenty book).

These are awesome – you really should make these. If they were just for me I’d add more chilli.