I was excited to see another savory sweet potato cake recipe I could try in the new Run Fast. Cook Fast. Eat Slow. One of my favorite recipes from the original was the wild salmon sweet potato cakes.
The cakes were nutritious and a great protein topper for a salad that kept me filled up for hours. Something that a big salad alone just won’t do. They also freeze really well, so I could make a batch and have an easy lunch throughout the week.
How did the new recipe stack up?
This is the only step that takes a little bit of forethought. Earlier in the day, I roasted two sweet potatoes at 400 degrees for about an hour.
Gather the rest of your ingredients.
Next, peel, smash and mash the sweet potatoes. I had some big taters. It made way more than a cup. I should have saved some for snacking. I’d come to regret this decision! Sort of.
Add the rest of the ingredients and mix it all up. I had some corn cut off the cob from the CSA lurking in the fridge and threw that in. I also subbed out the parsley for some cilantro I was desperate to use up. Stick the bowl in the fridge to firm up for a bit.
This might be my favorite kitchen hack of all time. Any time I’m making pattie-shaped things, I use plastic wrap and a container top to make nice uniform patties. It makes me happy.
Freeze a few for easy mid-week lunches or dinners.
Heat the coconut oil and fry up the rest. Don’t be shy with the oil or you’ll never get them crisp. Let them sit a good long time on one side to help you flip them over without them completely falling apart.
The flavor is good enough on its own, but I also made a very quick sauce to throw on top. It’s the same sauce I like to use on top of okonomiyaki. You can eyeball this. A cup or so of greek yogurt, a few splashes of soy sauce and the hot sauce of your choice, to the heat of your choice. Tonight I used a tablespoon of harissa.
The flavor is really good and they are very filling, especially if you can sneak a few additional veggies into the mix. Next time, I stick a bit closer to the recipe.
I think I added way too much sweet potato and made the patties way too big. The batter was just too wet to really come together in a patty no matter how long I left them in the pan.
Still, despite mostly falling apart, these tasted great and I will be making them again.
- 1 can of chickpeas, drained
- 1 cup of mashed sweet potatoes (about 2 medium)
- 1/2 cup rolled oats
- 1/2 onion, diced
- 1/2 cup corn or peas (optional - I added corn)
- 1/2 cup cilantro or parsley (any fresh herb would likely work)
- 2 eggs, beaten
- 1 tsp cumin
- 1 tsp sea salt
- 1/4 tsp pepper
- 1/4 to 1/2 cup of coconut oil for frying
- 1/2 cup greek yogurt
- 2 T soy sauce (adjust to taste)
- 1 T hot sauce (adjust to taste)
- Roast sweet potatoes in a 400 degree oven for about an hour. Let cool. Remove skins and mash.
- Add the rest of the ingredients (up to the oil) to the mashed sweet potatoes and stir to combine. Chill in the fridge for at least 15 minutes to firm up.
- Heat coconut oil over medium high heat. Drop heaping tablespoons of mixture into pan and flatten with spatula. Don't overcrowd the pan or the heat will drop too much. Work in batches.
- Cook 3 minutes per side or until golden brown. Flip and continue cooking. Transfer to a plate or rack lined with paper towels.
- Repeat until all the batter is used.
- Reheat in a low oven if necessary. Serve with lemon wedges and sauce, if using.
Couple things I would do differently the next time:
- Do not go over the 1 c. of sweet potato mash. It just makes the mixture too wet.
- These are more fritter size than cakes. Go with the smaller tablespoon size to get crisp bottoms.
- Pretty sure any fresh green herb would work fine instead of parsley.