Healthy, delicious and easy-to-make.
These Crispy Sweet Potato cakes are tender and fluffy on the inside and delightfully crispy on the outside. They're made with a few simple ingredients and seasoned with one of my favourite, za'atar spice. These wholesome cakes are held together with oat flour, coconut oil and egg replacer.
To make these extra tasty, pair them with your favourite dipping sauce. I served these tasty cakes with my Creamy Kale Pesto, and it was ridiculously delicious.
Here's the link to my Creamy Kale Pesto.
See below for the recipe and step-by-step video for making these delicious bites.
Yield 12 Cakes
2 Sweet Potatoes, shredded (I used 2 medium size sweet potatoes)
Egg replacer for 1 Egg
1 1/2-2 Cups Chopped Kale, loosely packed
1/2 Cup Oat Flour (finely grounded whole oats)
1 tsp Onion Powder
2 tsp Za'atar
2 tsp Paprika
1 tsp Salt
3 Garlic Cloves, finely chopped or minced
2 Tbl Garlic Infused coconut oil
Preheat oven to 425 °F.
In a large mixing bowl, add shredded sweet potatoes, Kale, onion powder, za'atar, paprika, salt and garlic and mix to combine. Note: You can adjust the seasonings to your taste or preference.
Add egg replacer, stir to combine then add oat flour. Mix throughly then pour in the garlic infused coconut oil and stir until all the ingredient are well combined.
Line a baking tray with parchment paper or non stick baking sheet. Scoop approximately 1/4 Cup of the sweet potato mixture and gently form into patties/ cakes. Note: You can wet your hands to to prevent the mixture from sticking to your hands, this will also help to properly form the cakes.
Place the cakes onto your baking tray and bake in the oven for approximately 25-30 minutes until they have browned, fully cooked and crisped up. You can also remove half way through baking to flip.