Keeping in line with the glow of summer these sweet potato cakes are a delight and would go down well at any gathering or picnic. They also require no grease/oil cooking on a pan and are ready in under 40 minutes including prep time!
Sweet potatoes are jammed with health benefits which make this dish highly nutritional and oh my god so tasty!!! 🌿🌿🌿
Recipe: for a potato cakes and this recipe
2 cups of cooked ready to eat Chickpeas
2 sweet potatoes cooked and ready to eat
Cooked white Rice
Purple / red cabbage
Agave or honey
Tablespoon of :
For the tahini mint sauce:
Bunch of mint
1/2 cup of water
Agave or honey
Firstly soak chickpeas over night and then drain and cook. Or alternatively use canned chickpea.
Secondly chop two sweet potatoes and pop in a saucepan and cook. Once cooked set aside.
Drain the cooked chickpeas and empty into a bowl. Add the tablespoons of spices and the sweet potatoes and mix. Add a handful of coriander and parsely and a dollop of honey or agave syrup. Please note if you want to add onions or garlic to this you can- I never use these ingredients when cooking as they don’t agree with my tummy.
Sprinkle a worktop mat with sesame seeds and shape your cakes. You will notice how they are wet to the touch. Once you have them shaped,simply press on the chopping board or mat where the sesame seeds are sprinkled out. This will act as a binding for the cakes. Place the cake on a non stick dry pan- no oil needed. And let cook for about 5 mins each side. Until golden brown seeds.
Next, get a small bowl and take a large spoon of tahini paste and dollop in, add about half a cup of water and squeeze the lime juice in along with a tablespoon of agave or honey. Chop mint leaf finely and add to the sauce and mix well until it reaches a runny consistency.
Plate up the rice, shredded red cabbage, sliced avocado and a lime wedge and place the potato cakes on the plate with a generous dollop of tahini and mint sauce 😊👌🏽🌿 and enjoy!