Ingredients
| Ingredient | 10 small cakes | 20 small cakes |
|---|---|---|
| Sweet potatoes | 1 large (~2 cups cooked mashed potato needed) | 2 large (~4 cups cooked mashed potato needed) |
| Grated cheese | 3/4 cup | 1.5 cups |
| Corn (frozen or tinned) | 1/2 cup | 1 cup |
| Eggs | 1 egg | 2 eggs |
| Plain flour | 1/2 cup | 1 cup |
| Chives, coriander or parsley, finely chopped (optional) | ||
| Olive or Canola oil | As needed | As needed |
Method
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1
Peel, dice and boil sweet potato until soft. Drain water and mash. |
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2
In a large bowl, combine mashed sweet potato, grated cheese, corn, eggs and herbs (if using). |
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3
Spoon mixture into cakes (~¼ cup mixture per cake). |
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4
Heat oil in a non-stick frypan over medium heat and cook for a few minutes on either side until golden brown. Alternatively, bake on a lined baking tray in oven preheated to 180°C for 5 minutes on each side or until golden. |