Recipe: Sweet potato cakes

April 12 2016

What you'll need: (one serving)

For potato cakes:

240g sweet potato, cut into cubes

10ml whole milk

45g breadcrumbs

1 egg

Small handful fresh parsley

8g coconut oil


For topping:

5g Kerigold butter

48g white onion, chopped

1 clove of garlic, minced

2 sprigs fresh thyme

100g fresh tomato, chopped

80g kale

3 eggs


Preheat oven to 160°c

For sweet potato: Cook the sweet potato in a pan of boiling water for 10-12 mins until soft. Once cooked, drain and then mash with milk, 1 egg, parsley and breadcrumbs. Season with salt and pepper and shape into two patties.

In a non-stick pan, melt coconut oil over a medium to high heat and sear potato cakes until golden brown on both sides. Transfer to the oven to keep warm. 

For topping: In a medium sized pan, gently cook the onions, garlic and thyme leaves in the butter for 5-8 mins until nice and soft. Now add your tomatoes and kale at the same time and cook for 3-5 mins until it's all wilted down.

To serve: Pour topping over the sweet potato cakes and serve with 3 fried eggs.