When I was a little girl we used to get Fish and Chips as a treat and I always used to order fish cakes and as I grew up I used to make my own grown up versions.
Now that I am a vegetarian, fish is no longer an option but I found myself craving the comfort of a fish cake and I knew just the girl to help me create a vegan and wheat free version.
I mentioned that I picked up the Deliciously Ella cookbook the other day when I shared the Black and Kidney Bean recipe. I have also purchased her app which contains an additional one hundred recipes and I decided to give her Sweet Potato cakes that are on this app a whirl.
To make your own you will need:
4 sweet potatoes
1 loaded tsp of tahini
2 tbsp of tomato puree (make sure it has no added sugar)
1 tsp of cumin
1 tsp of chilli flakes
2 cloves of garlic
2 tbsp of quinoa flour & a little extra to sprinkle as they cook
salt and pepper to taste
1. Peel the sweet potato and cut into equal sized chunks.
2. Steam the chunks until they are soft and can be easily pierced with a fork (I steamed mine for 12 minutes)
I realized that I left my steamer in a previous flat so had to get inventive. I think it worked well!
3. Put the potato chunks into a bowl and mash with a fork until they are smooth but still a little lumpy.
4. Stir in tomato puree, crushed garlic cloves, finely chopped coriander, cumin, chilli flakes, lime juice, flour, tahini, salt and pepper.
5. Mould into even sized cakes.
6. Dust the top of the cakes with your extra flour, this makes them lovely and crispy!
7. Place on a baking tray and cook at 200c for around 20 minutes.
8. Serve on a bed of salad leaves, avocado, lime juice and olive oil.
These are full of flavour and are really filling without being stodgy at all. Eating food like this loads you with goodness and a good helping of your 5 a day. I really am a convert. Let me know if you give these a go!