PP Sweet Potato Cakes
Kathy Carmichael, Kathy’s Vegan Kitchen
Makes: 4 Servings
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
INGREDIENTS
3 sweet potatoes, peeled and cut into equal-sized pieces (or approximately 5 c sweet potatoes)
½ c chickpea flour
1 red bell pepper, diced
1 white onion, diced
2 cloves garlic, minced
1 T lemongrass, stalks removed, and center chopped finely
1 T fresh ginger, grated
1 t cumin
1 t coriander
2 t red chili paste
DIRECTIONS
Peel sweet potatoes and cut them into equal-sized pieces.
Add sweet potatoes to a large pot and cover with water; add 1 t of salt. Bring the water with sweet potatoes to a boil; cover and reduce heat to low. Cook for 20 min.
In the meantime, sauté garlic and onions until onions are translucent. Now, add red pepper, lemongrass, chili paste, and spices. Stir and cook until the red peppers are cooked down. Add the vegetable broth to avoid sticking.
Drain the sweet potatoes and allow sweet potatoes to cool slightly.
Place the cooked sweet potatoes in a food processor using the large blade. Pulse until the sweet potatoes are pureed.
Then, add ½ c chickpea flour and blend again until the flour and sweet potatoes are combined.
Using a large bowl, add the sweet potato/four mixture and add the onion and red bell pepper mixture. Stir to combine. Cover the mixture and place in a refrigerator for at least an hour or longer.
Preheat the oven to 350 degrees F.
Using a burger press or your hands, form sweet potato cakes and place them on a baking sheet lined with parchment paper or a silicone baking mat. Cook for 30 min.
Serve with Asian coleslaw, salad, rice, or vegetable of choice.
“Hi! I’m Kathy Carmichael! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet! Find me on my blog, Facebook, Instagram, and Pinterest. Also, enjoy my “Top 50 Recipe E-Cookbook” offer, for a treasure trove of tasty whole plant-based dishes.”
