Sweet Potato Cakes
Who doesn't love sweet potatoes? If you're not a fan, then I'm sure this recipe for vegan sweet potato cakes will help you change your mind. Give it a try!
Ingredients
- For the potatoes:
- 2 large sweet potatoes
- ½ cup chickpea flour
- 1 Tbsp soy sauce or tamari
- 1 flax egg
- 2 Tbsp all-purpose flour - use GF if needed
- ½ tsp baking powder
- 1 Tbsp parsley chopped
- 1 Tbsp dill chopped
- 1 Tbsp basil chopped
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin
- 1 Tbsp nutritional yeast
- salt and pepper to taste
- For the sauce:
- 1 cup vegan yogurt
- 1 tsp smoked paprika
- 1 tsp onion powder
- 2 tsp finely chopped greens
- a pinch of salt
Instructions
- For the sauce:
- Add all the sauce ingredients into a small bowl and whisk until just combined. Set in the fridge until serve.
- For the cakes:
- Preheat the oven to 200 C.
- Wash and dry the sweet potatoes.
- Place the sweet potatoes into an oven-friendly dish, cover with aluminum foil and bake until soft, for about 40 minutes. Let cool.
- Peel the sweet potatoes, place them into a food processor and add all rest of the ingredients.
- If you want a thicker consistency, you can add a little bit more flour.
- Heat a skillet on low-medium heat and add coconut oil.
- Cook the cakes using about 1 ice-cream scoop of the batter and a mason jar for the shape.
- Cook on both sides until golden brown.
- Serve with the yogurt sauce. Enjoy!
Nutrition
Calories: 224kcalCarbohydrates: 44gFat: 2gFiber: 4gSugar: 29g
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