Sweet Potato Cakes


  • 300 g (10 1/2 fl oz) kumara (sweet potatoes)
  • 1 egg
  • 2 spring onions, finely chopped
  • 1 tsp ground cumin
  • 1 tsp dried oreganum
  • 1/2 tsp salt
  • 2 tbsp flour

Cooking Process

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  1. Scrub, trim off thin ends, then lightly oil sweet potatoes.
  2. Bake at 200 degrees Celsius (400F) until the flesh gives when pressed, as a baked potato does when cooked.
  3. Chop into fairly small pieces.
  4. The quantity given should fill a 2 cup measure when tightly packed.
  5. In a medium-sized bowl beat together with a fork the egg, spring onions, ground cumin, dried oreganum and salt.
  6. Add the cooked sweet potato, and mash it into the egg mixture with the fork, then beat in flour.
  7. Form mixture into eight flat cakes or patties, heat a little oil in a non-stick pan, and cook the patties over a moderate heat, until golden brown on both sides, and heated through to the middle.
  8. Serve with coleslaw or a lettuce- based salad, as a complete meal for two, or serve with pork, for four.

Sweet Potato Cakes

Bon Apetite!

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Sweet Potato Cakes