Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1/4 cup vegetable oil, for shallow frying
- 500grams cooked sweet potato
- 1 piece fresh ginger, 5cm, peeled and grated
- 1 bunch spring onions, finely chopped
- 1 pinch freshly grated nutmeg
- 2 eggs, lightly beaten
- 3-4tablespoons polenta
- 1 lime, cut into wedges (to serve)
- 2tablespoons flour (for dusting)
Description
Spring onion adds a crunchy texture to these cakes.
Method
Step 1 of 3
Add the sweet potato to a large bowl. Add the ginger, spring onions, and nutmeg, then add a little of the egg, a drop at time, reserving plenty for coating, until the mixture binds together.
Step 2 of 3
Season well with salt and black pepper, then scoop up a handful of the mixture, roll into a ball, then flatten out into a cake. Repeat until all the mixture is used.
Step 3 of 3
Dust the cakes in flour, dip in the reserved egg, then lightly coat with polenta. Heat the oil in a non-stick frying pan and add the cakes a couple at a time. Cook for 2-3 minutes or until the underside turns golden, then carefully flip and cook for a further 2-3 minutes, or until evenly golden brown. Serve with lime wedges for squeezing over.
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