This is a beautiful little recipe, suited for a weekend breakfast or light lunch.
If you don’t have the mini frying pans, don’t worry - make it in a big one and divide into quarters. You can also fold three lightly beaten eggs into the sweet potato before cooking to get a more frittata-esque cake. Then balance a poached egg on top with the avocado, of course, and extra hot sauce.
Sweet Potato Cakes with Lime and Avocado
I N G R E D I E N T S
3 medium sweet potatoes (about 600g), peeled and coarsely grated
1 small red onion, finely chopped
2 garlic cloves, crushed
A thumb of ginger, peeled and finely grated
2 tbsp cornflour
2 tbsp brown rice flour
2 red chillies, 1 finely chopped and 1 finely sliced
A large handful coriander leaves, roughly chopped
6 tbsp olive oil or coconut butter, melted
2 ripe avocados, halved and stoned
2 limes, 1 juiced and 1 quartered
M E T H O D
Using a colander held under a cool tap, rinse the grated sweet potatoes until the water runs mostly clear. Squeeze the rinsed gratings in a clean tea towel to remove excess water and empty them into a large mixing bowl.
Add the red onion, garlic, ginger, both flours, chopped chilli, seasoning, about 1 tablespoon chopped coriander and 2 tablespoons of olive oil or melted coconut butter to the sweet potatoes and mix everything well.
Divide the remaining olive oil or coconut butter between four, 15cm cast iron or heavy-based frying pans and place over a high heat.
Add a quarter of the potato mixture to each pan (it should sizzle loudly) and flatten firmly with a spatula. Reduce the heat to medium.
Cook each cake for 3-5 minutes, then run a palette knife or spatula around the edge, tip each potato cake out onto a flat plate, then slide back into its pan the other way up.
Don’t attempt to flip these unless you’re a black belt. Return to the heat for about 3 minutes more until the underside is nicely browned.
Scoop the avocado out with a spoon and smash roughly with a little lime juice, the remaining coriander, sliced chilli and seasoning to taste. Serve each hot, sweet potato cake with the avocado mixture spooned on top and lime quarters to squeeze over.
Photography & recipe from 'The New Vegetarian' by Alice Hart.