Beetroot and Sweet Potato Cakes
I was out at a restaurant once, and I had a dish similar to this as a starter. The beetroot cakes were delicious, although I think theirs were made with regular potato. I really wanted to have a go at making my own Sweet Potato Savoury Cakes!
I decided to make them using sweet potato instead of regular potato in the hope to make them a little healthier, given that I was already going to be deep frying them. If you haven’t got a deep fryer, I recommend getting one, it opens a whole load of doors when it comes to making tasty treats! (Like doughnuts, and chips, and these... obviously).
Total Time: 50M
- 4 Large sweet potatoes
- 200g Cooked beetroots
- 1 Sprig fresh coriander
- 1 Large red onion
- Plain flour
- Almond milk
- 1 Tablespoon vegan margerine
- STEP 1: Peel your sweet potatoes and chop into chunky pieces and place in a pan of water and bring to the boil. Boil until nice and soft.
- STEP 2: In the meantime, dice your beetroot into small pieces (about 1x1cm) along with your onion and coriander.
- STEP 3: Once your sweet potato is nice and soft, drain in a colander and then place in a bowl with your beetroot, onion, coriander and your vegan margarine and mash together using a masher.
- STEP 4: Once your mix is cool enough to handle, you want to split it into 10 equal balls, and then shape them with your hands to form cakes.
- STEP 5: In three separate containers, you want plain flour, almond milk and breadcrumbs. I haven’t included amounts, because that all depends on the containers you use, but you want about 3cm of depth.
- STEP 6: To breadcrumb your cakes, you want to first place one into the flour, and evenly coat it, then place it into the almond milk, and evenly coat it. Finally, move it into the breadcrumbs and (you guessed it) evenly coat it! Then place onto a papered baking tray. Repeat this for all of the cakes.
- STEP 7: Place in the freezer for 1 hour, or simply store in the freezer until ready to use and cook from frozen.
- STEP 8: When you’re ready to cook, heat up some oil in your fryer. To test if your oil is hot enough yet, drop a small piece of bread in and see if it bubbles.
- STEP 9: Cook your beetroot and sweet potato cakes two at a time until they are golden brown. If you’re cooking from fully frozen, you’ll then want to place in the oven on 150c for a few minutes just to make sure they’re piping hot in the middle.
How did you get on?
We had good intentions of this being a relatively healthy dinner. In the end, we had it with chips, salad and red onion chutney and it was worth every mouthful.
The big question though, is it better as sweet potato or just plain potato? Let us know your thoughts in the comments below!