Sweet Potato Cakes

The sweet potato.

A versatile little tuber.

Roasted. Baked. Sautéed. Steamed. Mashed…all a hop skip and a jump from its natural form. I had some leftover roasted potatoes from yesterday’s dinner (Side note: if you haven’t prepped 4-5 sweet potatoes at a time you are missing out on one of the easiest ways to “batch cook”) and decided to make two different types of sweet potato cakes.

These are grain free with just one egg. The main ingredients are sweet potato, zucchini/courgette with some herbs and spices. This batch included cumin, coriander, salt/pepper and a tablespoon of coconut flour.

I dipped them into the leftover lemon tahini dressing for lunch today and have ‘puh-lenty’ leftover to start the week stress-free in the food prep department, which is a good thing as I’m on the go all this week.

Take the time to think about your week ahead and make a quick plan to ensure you’ve got something that suits your needs so you don’t crash or aren’t derailed by lack of food choices. Because with all the unknowns a week might throw at you one given is that you need fuel and are going to be hungry. And with these riding along I’m ready for whatever this week has in store.

You’ll need:

  • 400g mashed sweet potato
  • 1/2 tsp cumin (kreuzkümmel)
  • 1/2 tsp ground coriander
  • 1/2 tsp salt and pepper
  • 2 eggs
  • 2 TBSP coconut flour
  • 1 medium zucchini (95g) shredded (water squeezed out)
  • coconut oil for the sauté pan
  • small ice cream scoop


  • Whisk the eggs together in a small bowl until just combined.
  • Sprinkle the spices over the sweet potato and incorporate.
  • Stir in the shredded zucchini  making sure they are mixed in well
  • Add the eggs
  • Finally, add the coconut flour – it’s best to sprinkle the flour over the mixture and incorporate after each TBSP
  • Let stand for 3-5 minutes until the moisture is absorbed.
  • Allow your sauté pan to heat up (med-high) and add a bit of coconut oil

You should now be able to scoop small balls out of the bowl. Place them in the pan and press down slightly to form more of a patty. Allow to cook at least 3-5 minutes per side. You are looking for a good sear on the bottom, which will make it easy to flip. Then repeat on the other side.

Serve on a bed of delicious spring greens with a lemon tahini dressing.




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