• These sweet potato cakes have been adapted from a recipe by Meera Sodha.

    Sweet potato cakes with crispy tofu and pea pesto

    Serves: Makes 6 cakes
    Total Time: 1 hr

    Ingredients

    • SWEET POTATO CAKES

    • 400g sweet potatoes
    • extra-virgin olive oil, to drizzle
    • 1 tsp smoked paprika
    • 1 tsp ground cumin
    • ½ tsp ground cinnamon
    • 100g tinned corn kernels, drained
    • 2 tbsp fresh chopped coriander
    • 3 spring onions, finely sliced
    • 1 fresh chilli, finely chopped
    • 1 garlic clove, peeled and mashed
    • sea salt flakes and freshly ground black pepper, to taste
    • oil, to fry
    • PEA PESTO

    • 130g (1 cup) frozen peas
    • 1 tbsp torn basil leaves
    • 1 ripe avocado, pitted and flesh removed
    • 25g (¼ cup) walnuts, chopped
    • 1 tbsp lemon juice + extra, to taste
    • 1 garlic clove, peeled and mashed
    • 60ml (¼ cup) olive oil
    • 350g tofu, cut into 1cm-thick slices

    Instructions

    1

    For the sweet potato cakes, preheat the oven to 200°C. Peel the sweet potatoes and cut into 3cm chunks. Place in a baking tray, drizzle with the olive oil and season with the paprika, cumin and cinnamon. Bake in the preheated oven until tender, about 30 minutes.

    2

    While the sweet potatoes are roasting, make the pesto. Blanch the peas in a small saucepan of boiling water over high heat. Refresh in iced water, then drain well.

    3

    In a food processor, combine the peas with the basil, avocado, walnuts, lemon juice and garlic. Pulse until finely chopped. Add the 60ml (¼ cup) olive oil and process until a thick paste forms. Season with sea salt flakes and freshly ground black pepper, and add more lemon juice if desired. Set aside.

    4

    Remove sweet potato from oven. Turn oven down to 100°C. Allow the sweet potato to cool for a while, then mash with a fork. Add the remaining sweet potato cake ingredients, except the oil, and mix well with a fork. Divide the mixture into 6 equal portions, then roll into balls between your palms. Flatten each ball with your hand to about a 1cm-thick patty.

    5

    In a non-stick pan on medium heat, fry the sweet potato cakes in a little oil in batches until golden, turning once, about 5 minutes. Carefully place on a wax paper-lined baking sheet and keep warm in the oven.

    6

    For the tofu, place the slices on paper towel, cover with more paper towel and press gently to release as much liquid as possible.

    7

    Pour a little oil in a non-stick pan over medium heat and fry the tofu until crispy and golden on both sides, about 5 minutes.

    8

    Serve the sweet potato cakes topped with a dollop of pesto and slices of crispy tofu.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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