These yummy potato cakes can be eaten by themselves as a quick lunch or snack, or made into part of a lovely filling meal. They've got lots of speed food packed in and are 100% syn free, low in fat and healthy. What more do you want? The first time I made this recipe, it was quite crumbly so I adjusted the recipe from 1 egg to 2 to help bind the mix together. This recipe will make 4 patties and you can always add different veggies in to mix it up, pepper would be lovely.
Ingredients
2 sweet potatoes
Sweetcorn
2 or 3 Sprint Onions
2 Eggs
1tsp Cumin
1/4tsp Cayenne Pepper
1tsp Onion Salt
Handful of Fresh Parsley (chopped)
Baby spinach leaves
Fry Light
How It's Done
Pop your sweet potatoes in the microwave for around 10 minutes, turning half way through.
When you squeeze them they should be nice and soft. Cut a slit in the top and pop aside to cool.
Chop your sprint Onions and add all other ingredients to a bowl. Once the potato has cooled, scoop it out the skin with a spoon, this should be really easy to so as the potato just falls away from the skin.
Mix the potato with all the ingredients in a bowl and pop into your fridge for 30 minutes or so to cool and harden.
Heat a pan and spray with your frylight. Shape the mixture into round patties and pop in the pan to fry on both sides until a golden colour.
Now the good bit...EAT! These go lovely with a garlic sauce made of fat free plain yoghurt and a minced garlic clove.
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