Spicy Sweet Potato Cakes

GF    DF

250g sweet potato
100f gluten free flour (I ised rice flour for this recipe)
60g egg whites (around 3 eggs)
3 teaspoons harrisa paste
1 teaspoon dried mint
Pinch of pink salt

1. Start with peeling and washing the sweet potato.
2. Use a grater and grate all the potato.
3. In a bowl wisp together egg whites, the paste, mint and salt. This will help all the spices blend better in the end.
4. Combine the flour and the grated potato in a separate bowl.
5. Poor the egg blend on top of the flour and potato mix. Make sure you really work the two together! When it’s all blended in together nicely, it’s time to get your hands dirty.
6. Roll the mixture into 5-6 bolls and gently flatten them out to create the cake shape
7. Heat up a frying pan with coconut oil and place your potato cakes one by one.
8. Cook gently on one side on medium heat until colour before flipping it around.
9. And all done! Enjoy as a savoury brunch option with a poached egg or add to your salad for lunch.

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