Sweet Potato Cakes

Last night my wife cooked the sweet potato cakes from Thomas & Lim’s The Feed Zone Cookbook; the cookbook I received as a belated Christmas present last week. The recipe is very easy, the only thing to be aware of is how sticky the patties get; make sure when forming them that your hands are good and wet before handling each one.

As an optional extra, Thomas & Lim recommend natural yoghurt, and having tried the cakes both without and with yoghurt, I can say they’re much better with. The potato cakes are slightly dry for my taste without that adornment, but the counterpoint of the sweet potato and the tang of fresh Greek yoghurt is delicious.

Felicity wasn’t so impressed when she had (a small) one this morning, but they’re low in salt and quite good for a child of her age, so we’ll try that again.

A cake wasn’t quite enough for dinner; I had some vegetarian sausages and all the broccoli my baby wouldn’t eat this evening, and after that I was mostly satiated. I’m not sure if I should be eating too many of these, as I’m not in heavy competition mode at the moment: each cake is 275 calories. Then again, a man should be able to eat more than 8 of these in a day without quite reaching his recommended caloric intake – I guess you’d be sick and tired of sweet potato by then.

Felicity was very cheerful today, possibly because she’d had a playdate with another baby, and they’d got to play with each others’ faces. This may have contributed to her avid consumption of broccoli, and to her swift going down to bed this evening; I’m certainly not going to complain when she’s eating something wholesome and being kind to our evening schedule.

Sweet Potato Cakes
Author: Biju Thomas & Allen Lim
Cook time:
Total time:
Serves: 4
  • 2 cups cooked sweet potatoes (peeled)
  • 2 eggs
  • 0.5 cup (2 slices) cubed bread
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped red onion
  • dash of ground nutmeg
  • 0.25 cup cubed Swiss cheese
  1. In a bowl or food processor, combine all ingredients except the cheese.
  2. Using your hands, form thick patties about 3-4 inches in diameter. Press a cube or two of cheese into the middle of each patty, covering the cheese with the potato mixture.
  3. Bring a lightly oiled saute pan to medium-high heat. Add as many cakes as will comfortably fit in the pan and saute until crisp and golden, turning once. Repeat with remaining cakes.
  4. Finish cakes by putting in the oven for 10 minutes at 350 degrees to help cook all the way through and melt the cheese throughout.
Calories: 275 Fat: 6g Carbohydrates: 45g Sodium: 303mg Fiber: 3g Protein: 10g

Certainly this recipe has been good, and that makes me feel happy to recommend the book, even if we haven’t tried anything else yet – clear, common sense instructions with nothing to surprise…


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