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A beautiful little sweet potato cakes recipe, as suited for a sprightly lunch as for a leisurely weekend breakfast. Make it in a 9-inch (23 cm) frying pan if you don’t have the mini versions, and divide into quarters to serve.
Serves 4
3 medium sweet potatoes, peeled and coarsely grated (about 4 cups/600 g)
1 small red onion, finely chopped
2 garlic cloves, crushed
1-inch (2.5 cm) piece fresh ginger root, peeled and finely grated
2 tablespoons brown rice flour
2 tablespoons cornstarch
2 red chiles, 1 finely chopped and 1 finely sliced
Sea salt and freshly ground black pepper
Large handful of cilantro leaves, roughly chopped
¼ cup plus 2 tablespoons (90 ml) olive oil or coconut butter, melted
2 ripe avocados, halved and pitted
2 limes, 1 juiced and 1 quartered