Sweet potato cakes

I'm beginning to realise that the secret to eating good and healthy food on a daily basis is planning ahead and being organised.  Well, better late than never, I suppose.  I've been trying to cook batches of food to keep in the fridge and/or freezer and to think a few days ahead to plan meals.  Given that I spend most of my time thinking about food, it's not been that difficult :-)

One of the recipes that's delicious but also easily prepared ahead and frozen are these sweet potato cakes - I topped them with smoked salmon and coriander/cilantro yogurt, served on a bed of salad.  Yum!

You could add a bit of curry powder to the patties or keep them plain as I did here - pretty much whatever you fancy goes!  And just make a big batch when you have time and freeze in portions, so you always have a healthy lunch or snack to fall back on.

Sweet potato cakes (4 cakes - enough for 1 person)

Ingredients:

150g sweet potato, peeled & grated

1/2 small onion, grated

1 egg

salt & pepper

oil for frying (I used coconut oil but sunflower or similar would work equally well)

Method:

1.  In a bowl, mix the grated sweet potato with the grated onion.  Squeeze out any excess liquid over the sink (I just take handfuls & squeeze but you could put all of the mix into a clean tea towel & squeeze out the liquid).

2.  Add the egg and seasoning and combine everything.

3.  Fry gently on a low to medium heat to allow the potato to cook & the cakes to brown.  Turn frequently whilst cooking.

4.  Serve immediately or leave to cool & freeze.