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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Crispy yummy cakes ideal for serving to fussy eaters and a doddle to make. Ingredients:
700 g sweet potatoes, peeled and diced |
25 g butter |
1 onion, peeled and chopped |
1 garlic clove, peeled and crushed |
1 pinch nutmeg |
1 medium egg, beaten |
50 g quick-cooking polenta |
2 tablespoons sunflower oil |
Directions:
1. Cook the sweet potatoes in boiling salted water until tender. Drain and mash until smooth.
2. melt the butter in a sauce pan and cook the onion and garlic gently for 10 mins until soft.
3. Add the onions to the sweet potato along with the nutmeg and seasoning if desired. Mix well and leave to cool.
4. Place the egg in a shallow bowl and the polenta in another .
5. When the potato is cook enough to handle divide into four and form into cake shapes.
6. Dip the cakes in the egg and then the polenta, once done refrigerate for 30 minutes.
7. Heat the oil and cook the potato cakes for 4 - 5 mins each side.
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