Sweet Potato Cake

This is a satisfying little gem that goes well with any sauce, salads, or nachos.

• Servings: 4
• Time: 30 mins
• Difficulty: easy
• Print

by Mr WitchCraft January-21-2018

Ingredients

• 5 large Sweet potatoes
• 1 chilli, seeded and chopped
• 2 carrots, grated
• 1 onion, chopped
• 3 tbsp chia seeds
• ¼ tsp black pepper
• ½ tsp sea salt, ground
• ¼ tsp asfoetida
• ¼ cup gram flour
• 3-4 tbsp oil

Directions

1. Peel and chop the potatoes. Put them in a pan of salted water and bring to the boil then boil for 15 mins. Drain and return to the pan on the stove with the heat off to burn off the water content.
2. Meanwhile, chop and deseed a chilli. Add to a large bowl. Grate the carrots, wrap them in kitchen towel and squeeze out as much juice as possible, then add them to the bowl. Add the onion, salt, pepper and asfoetida. Using a potato ricer, mush the sweet potato into the bowl. Add the gram flour and mix well.
3. Heat a none-stick frying pan with half the oil in it and add the potato mix. Cook for 10 mins. Then using, an oiled plate, invert the pan, so that the potato cake is on the plate. Slide it off into the pan with the rest of the oil and cook the other side for a further 10-15 mins.
4. Transfer to a large plate and allow to cool ~ so it can firm up a little. Cut into four and serve.

NB: Serve with a simple salad, and garnish with cilantro or parsley.