Talk about simple, wholesome food. We are big fans of sweet potato and chipotle and this is another winning blend of them together. Packed with nuts, lentils and so much flavour. These cakes are so easy to make, they are filling, they are delicious and totally vegan. Mexican Twist goodness.
Sweet Potato Cakes with Chipotle
-1 medium sweet potato, cooked and mashed
-1 cup lentils, cooked and drained
-3 tbsp walnuts, chopped
-1 tbsp Adobo Seasoning
-½ tsp onion powder
-½ tsp garlic powder
-½ tsp smoked paprika
-½ tsp lemon zest
-1 chipotle in adobo, finely chopped or 1 tbsp of the adobo from the chipotles (see notes)
-¼ cup fresh herbs such as coriander, thyme, and parsley. Finely chopped.
-salt and pepper to taste
-vegetable oil, the necessary
1 To make the sweet potato mash, you can either peel the sweet potato and chop it into even-sized chunks and cook it in water until soft. Once cooked, mash it with a fork. You can also bake the sweet potato in the oven and mash it once is soft. Reserve.
2 In a big bowl, add the mashed sweet potato, lentils, walnuts, seasoning and spices, lemon zest and chipotles. Fold all the ingredients together. Taste and adjust seasoning.
3 Add the fresh herbs last and fold them into the mixture.
4 Add a bit of oil to a frying pan and bring up the heat to medium-high. While the pan is getting ready, divide the sweet potato mixture into four chunks. Add a little bit of oil to your hands and shape each quarter into a thick cake, it doesn’t need to be perfect. Place them onto the pan and fry for about 4 minutes on each side or until they are golden brown. Do not overcrowd the pan, work in batches if your pan is small.
Notes
- Use the whole chipotle in adobo for a nice kick or use just the adobo sauce they come with for a lovely smoky flavour without the heat.
- These sweet potato cakes are soft inside and nicely golden brown outside, so it is normal that they can break a bit.
- You can bake them in the oven instead of frying them if desired. Just place the cakes on a baking tray, lined with baking paper, and bake in a 180C oven for about half an hour or until they are golden brown.
To Serve
We served our sweet potato cakes on a simple warm quinoa salad with sauteed onions and spinach and seasoned with a bit of olive oil, lemon juice and tajin. We also drizzled some sesame dressing on top which works great with this dish.
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