by Nigel Barden & Caroline Marson
These delicious buttery golden potatoes cakes can work in numerous ways. Perfect for nibbles with drinks, or cooked as larger sized patties with a full English breakfast, or as a veggie accompaniment. They freeze well and can be reheated in the oven from frozen.
Serves 5
Ingredients
600g sweet potatoes
1 tsp soy sauce
50g self-raising flour
125g Ricotta (Nigel used Galbani)
50g spring onion, finely chopped
30g red chilli, finely chopped
1 egg
Small bunch coriander, finely chopped
Sea salt and ground black pepper
Vegetable oil for shallow frying
Herby Dipping Sauce
100g Greek Yogurt
60ml olive oil
30ml lemon juice
1garlic clove, crushed
30ml chopped coriander
Sea salt and ground black pepper
Dried chilli flakes to garnish
Method
Preheat the oven to 200C/400F/Gas mark 6. Bake the sweet potatoes whole in the oven until completely soft (45-60mins), allow to cool.
Meanwhile, loosely combine all the sauce ingredients, apart from the chilli. Put into a bowl and sprinkle with the red chilli flakes.
Remove the skin from the sweet potatoes and put the flesh in a mixing bowl. Add the rest of the ingredients, except the oil for frying. Mix everything together; do not over mix. The mixture should be sticky; if it’s runny add more flour.
Heat the oil in a shallow frying pan. For each cake, use two teaspoons to shape and scrape the mixture into the hot oil. They can also be deep fried. Fry the cakes on a medium heat for 2-3 minutes on each side, or until you get a nice brown crust. They are delicate, so be patient and don’t turn them too much, use a gentle hand and a small spatula when flipping. Drain on kitchen paper and sprinkle with sea salt.
Serve hot or warm and top with the Herby Dipping Sauce.
