Directions:
- Cook the sweet potatoes in boiling salted water until tender. Drain and mash until smooth.
- Melt the butter in a sauce pan and cook the onion and garlic gently for 10 mins until soft.
- Add the onions to the sweet potato along with the nutmeg and seasoning if desired. Mix well and leave to cool.
- Place the egg in a shallow bowl and the polenta in another .
- When the potato is cook enough to handle divide into four and form into cake shapes.
- Dip the cakes in the egg and then the polenta, once done refrigerate for 30 minutes.
- Heat the oil and cook the potato cakes for 4 - 5 mins each side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.35 Kcal (1266 kJ) | ||
| Calories from fat | 118.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.12g | 20% | |
|---|---|---|---|
| Cholesterol | 54.36mg | 18% | |
| Sodium | 123.17mg | 5% | |
| Potassium | 658.06mg | 14% | |
| Total Carbs | 41.86g | 14% | |
| Sugars | 8.13g | 33% | |
| Dietary Fiber | 6.2g | 25% | |
| Protein | 5.69g | 11% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 2.1mg | 69% | |
| Iron | 2mg | 11% | |
| Calcium | 74.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 126.05 Kcal (528 kJ) | ||
| Calories from fat | 49.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 20% | |
|---|---|---|---|
| Cholesterol | 22.66mg | 18% | |
| Sodium | 51.35mg | 5% | |
| Potassium | 274.35mg | 14% | |
| Total Carbs | 17.45g | 14% | |
| Sugars | 3.39g | 33% | |
| Dietary Fiber | 2.59g | 25% | |
| Protein | 2.37g | 11% | |
| Vitamin C | 2.4mg | 9% | |
| Vitamin A | 0.9mg | 69% | |
| Iron | 0.8mg | 11% | |
| Calcium | 30.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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