We love these little sweet potato cakes with their crisp outsides and soft light middles. They are simple to make and are great as either a lunch, starter or canapé, it just depends on the size you make.
The spicy cakes can be fried and eaten straight out of the pan or cooked and kept in the fridge for a day or more, so perfect for an easy meal.
400g sweet potato
6g grated ginger
1 small spring onion, chopped
1 tsp cumin seeds, toasted and crushed
1 tbsp cornflour
1/4 tsp dried chilli flakes
1/4 tsp cinnamon
Salt and pepper
50g breadcrumbs (gluten free if required)
Heat oven to 190°c. Scrub the sweet potatoes, prick them and roast them for 45 minutes or until they are soft when squeezed. Cool and scoop put the flesh.
Put the sweet potato, ginger, spices, chopped spring onion and seasoning in a food processor and whizz together until well mixed.
Divide the mixture up into little bite-sized cakes (or larger if they are to be a starter or lunch) and press them into the breadcrumbs. Chill in the fridge for at least 30 minutes.
To cook, heat a little vegetable oil in a frying pan and cook the cakes until they are golden on both sides. Eat immediately or store in the fridge to reheat later.
Reheat in a hot oven (190 C) for 5 minutes, flip over and cook another couple of minutes. Serve hot.
The little tangle in the centre of the sweet potato cakes is made from cutting spring onions thinly, lengthwise, and putting the long slices in iced water for an hour until they curl.