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Cailiflower and Sweet Potato Cakes

Cauliflower & Sweet Potato Cakes

So here it is, my very first recipe on BiaMaith.ie. I am not a chef but as a mum of three very young kids and a hungry husband, I often feel like I spend half my life wondering what to make for dinner. This week cauliflower & sweet potatoes were on offer in one of the supermarkets so I stocked up and decided I would experiment with other ingredients I had at home. This dish is what I came up with. I love trying out different spices and try to feed my family as healthily as possible, so these are what I came up with. We all really enjoyed them and they were so cheap to make. I’ll definitely give these a go again and I think they’d be really nice with a mint and yoghurt dip or a garlic mayo in a pitta bread with salad.

ENSURE THE SPICES YOU USE ARE GLUTEN FREE IF THIS IS IMPORTANT TO YOU



Cailiflower and Sweet Potato Cakes

Ingredients

Allergens : Gluten & Lactose Free

Cauliflower – 1/2

Sweet Potato – 450g (roughly 2)

Onion – 1/2

Garlic Cloves – 4 finely chopped

Fresh Ginger – 1 inch piece grated

Red Chilli – 1 de-seeded and finely chopped

Fresh Coriander – 1 tbsp finely chopped

Chickpeas – 1 tin 400g

Tomato Puree – 2 tbsp

Ground Cumin – 1 tsp

Garam Masala – 2 tsp

Turmeric – 1/2

Salt – 1/2 tsp

Gram Flour – 100g

Water – 2 tbsp

Oil for frying

Instructions

1

Getting ready…
You will need – 1 medium pot, 1 chopping board, 1 sharp knife, 1 non stick frying pan, medium bowls and 1 sieve..

2

Cut the cauliflower into florets, peel the sweet potato and cut into chunks

3

Place into a pot of boiling water and cook until tender making sure they don’t go mushy, approx 7 minutes. Drain and set to one side

4

Fry the onion, garlic, ginger and chilli in the pan without colouring, I used coconut oil but you can use any oil you want.

5

Add the dried spices and stir well for about 1 -2 minutes then add the tomato puree and water and stir some more

6

Add the salt, fresh coriander and stir

7

Drain and rinse the chickpeas and add these too

8

Cut the cooked cauliflower and sweet potato into a similar size as a chick pea then add to the pan and mix really well remove from the pan and allow to cool

9

Add half the gram flour and form into little patties, I got 14 out of the mix.

10

Roll each in the remaining gram flour

11

Fry on a medium heat for 2 minutes each side.

12

I served mine with a spicy ketchup mixed with mayonnaise, 1 part ketchup to 3 parts mayonnaise, fresh lettuce leaves and tortilla wraps.

Categories:

    • xocaraic
    • 3rd April 2017
    Reply

    Super duper way to get the kids to eat veggies they don’t normally touch. I say they are for the adults only and somehow this makes them want them even more 🙂

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