Wednesday, 10 June 2015

MADE: Sweet Potato Cakes

It's no secret that I'm a big Deliciously Ella fan, especially if you follow me on Instagram. I think what she's done and the brand she's created for herself is fantastic. As a fellow intolerance sufferer, I'm must say, I find her recipes really help my tummy and my body in general feel a lot better than if I eat a 'normal' diet. I mean, some of these health foodies pile in the expensive ingredients to their recipes but I am a big believer that you get from your body what you put into it (which isn't mean to sound as gross as it probably does) but it's true...if you look after your body, it will look after you.

I love sweet potatoes. Fries, in salads, mashed...you name it, I've tried a version of it. So when I came across these Sweet Potato Cakes in Ella's recipe book, I knew I needed to try them. They are VERY filling, so I'd recommend one per person unless you have a big appetite.

For four cakes
4 sweet potatoes
1 big tsp of tahini
2 tbsp. of tomato puree
A handful of basil or parsley
A lime
1 tsp of cumin
1 tsp of chilli flakes
1 garlic clove, crushed
2 tbsp quinoa flour or gluten free flour - plus a little sprinkle per cake
Cracked black pepper and sea salt, to season
 
Extras
Kale, to serve
1/2 lemon
1 tbsp tahini
1 tbsp olive oil
1 tsp water
Half an avocado per person, chopped
A few halved plum tomatoes per person, steamed/grilled (optional) - or sundried tomatoes
 
1. Preheat your oven to 200 and line a baking tray with foil or a baking mat.
 
2. Peel your sweet potatoes and cut into fairly equal chunks. Boil for around 10-15 minutes until they have softened.
 
3. Mash the potatoes in a large bowl. They don't need to be completely smooth, a few lumps and bumps works.
 
4. Add your crushed garlic, puree, chopped herbs, cumin, chilli flakes, tahini, seasoning and lime. Combine all of the ingredients well.
 
5. Break up the mixture - splitting and moulding the sweet potato mix into 4 equal sized patties.
 
6. Dust each patty with a little flour - this will crisp them up whilst they cook. They need to cook in your oven for around 20 minutes. If they don't look to crispy on top, I usually grill them for a few minutes on each side at the end.
 
7. Whilst your cakes are cooking, steam your kale and add your lemon juice to flavour. Make up your extra tahini dressing - the tahini, olive oil and water, mixed together in a bowl. If the dressing is a little too thick, add a bit of extra water. Also grill/steam your tomatoes at this point, if you're including them.
 
8. When the cakes are cooked - dish everything up. I go with the bed of kale first, potato cakes on top, sliced avocado round the sides as well as the tomatoes and drizzle the tahini dressing over the top. Add some extra olive oil and seasoning if you wish.


 
 
Mine aren't quite as glam as Ella's but they are truly delicious and I'd really recommend you give them a go.
 
Have you tried any of Ella's recipes?
 
xo

1 comment:

  1. I've never tried an Ella recipe before but I keep seeing them everywhere. I love the sound of these though, sweet potatoes are my weakness! x

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