Delicious eats!

Share on facebook
Share on linkedin

This year we decided ‘Secret Santa’ was the way to go, less stuff coming into the house and less potential land fill in the future. Our extended family is also on this path… that’s how an air fryer came to be in our kitchen.

The first thing I made was Sweet Potato Cakes, they were delicious so I thought I’d share this really easy, nutritious, delicious dish with you. If you’re looking for an alternative to sugar filled morsels they’re great to keep in the fridge as a healthy snack, hot or cold they taste good!

Sweet Potato Cakes with Salad + homemade vegan dressing

Sweet Potato Cakes

1 sweet potato

1 onion

1/2 teaspoon fresh ginger

3 Tablespoons seed and nut blend (optional : I used Kapai Puku)

pinch nutmeg

pinch fennel

salt & pepper

bread crumbs – I used gluten free

rice bran oil

  1. Chop the sweet potato into cubes and gently boil until tender.
  2. While the SP is boiling, lightly cook the onion until transparent.
  3. Add ginger, nutmeg, fennel, salt and pepper
  4. Mash SP and add cooked ingredients
  5. Spoon into ball shape and roll in breadcrumbs
  6. Spray the air fryer basket with oil add the SP cakes (check menu for appropriate time)
  7. Alternatively cook in fry pan with healthy oil.

Salad: (you know what to do 😉 )

fresh broccoli

spinach leaves

capsicum

avocado

+ any veges you love!

Vegan Dressing (mix together, that’s it!)

Natural vegan yoghurt

Sweet chill sauce

Serve, share and enjoy!!!!

A few little tips...

If the sweet potato (SP) is over cooked it will be difficult to mould and shape the ‘cakes’ so make sure it’s just tender.
The amount of ginger can be adjusted to taste and if you don’t like ginger used minced or crushed garlic as an alternative.

Kapai Puku seed blend is available online and in Coles and is Australian made.

DIY foot bath