Vegan Fish Cakes

Let me present to you… Savory Sweet potato cakes! These are a great alternative to fish cakes. They are a favourite recipe of mine, so filling and easily added to any dish!  Also a great go to if your transitioning into a plant based diet.

Ingredients

  • 4 sweet potatoes
  • 1 heaped teaspoon of tahini
  •  2 tablespoons of tomato puree (check there is no added sugar)
  •  a handful of fresh coriander
  • 1 lime
  • 1 teaspoon of cumin
  • 1 teaspoon of chill flakes
  • 2 cloves of garlic
  • 2 tablespoon of quinoa flour (or buckwheat/brown rice flour) and a little extra to sprinkle on top as they cook
  • salt and pepper to taste

Method:

Peel the sweet potato and cut into equally sized chunks. Steam the chunks on the stove until they are soft and easily pierced with a fork, this should take about 10-15 minutes.

Place the potato squares in a bowl and mash them with a fork until they are nearly smooth, but still a little lumpy. Then stir in the tomato puree, crushed garlic cloves, finely chipped coriander, cumin, chill flakes, lime juice, tahini, salt and pepper.

Mould the mixture into four even sized cakes.

Dust the top of each cake with flour (this is what makes the outside crispy) and place in a baking tray, cook at 200C for about 20 minutes.

Serve with extra tahini on a bed of salad, I like a simple rocket and avocado with lots of delicious lime juice and olive oil.

Method:

Peel the sweet potato and cut into equally sized chunks. Steam the chunks on the stove until they are soft and easily pierced with a fork, this should take about 10-15 minutes.

Place the potato squares in a bowl and mash them with a fork until they are nearly smooth, but still a little lumpy. Then stir in the tomato puree, crushed garlic cloves, finely chipped coriander, cumin, chill flakes, lime juice, tahini, salt and pepper.

Mould the mixture into four even sized cakes.

Dust the top of each cake with flour (this is what makes the outside crispy) and place in a baking tray, cook at 200C for about 20 minutes.

Serve with extra tahini on a bed of salad, I like a simple rocket and avocado with lots of delicious lime juice and olive oil.