If you have had sweet potatoes the night before and have some leftovers, it’s easy to make cakes out of it to avoid food waste and they are delicious. if you have ordinary potatoes just use them instead. We hate food waste but absolutely love to prepare all the leftovers from 2-3 days of veggies, cooked or fresh. If you find it difficult to combine the ingredients, just think of what you like and spice it up with fresh herbs and spices.
Make small buns with spoons and cold water, roll in whipped Aquafaba, quinoa flour and breadcrumbs. Place on a baking sheet lined with baking paper.
potato cakes (4 persons)
1 1/2 cup/ 350ml cooked sweet potatoes 1/2 cup/ 120ml cauliflower 1 cup/ 230ml oatmeal 1/2 cup/ 120ml vegan cheese or Nutritional yeast 5 tbsp. quinoa flour 2 tbsp. flaxseeds soaked in 4 tbsp. water for about 20 minutes. 1/2 chopped chilli 2 cloves of garlic, crushed 1 chopped spring onion 1/2 lime, the juice 1 tsp. sea-salt 1/2 zucchini, grated 1/2 cup/ 120 ml chopped coriander
To roll in
quinoa flour aquafaba (chickpea water, whipped) breadcrumbs
Rice, cooked sliced vegetables oil for frying 2 cloves of garlic crushed 1/2 lime, the juice 3 tbsp. tamari sauce
How to do
Mix all the ingredients in a food processor except, grated zucchini and chopped coriander, add it after you have blended everything first. Form the dough to small balls and flatten it when rolling in quinoa flour and let them rest in the fridge while preparing the vegetables and rice. Roll the cakes in whipped chickpea water (aquafaba) and then roll them in breadcrumbs and sprinkle with extra salt. Turn on the oven for 205C/401F. Place the cakes on a baking tray covered with baking paper, drizzle with olive oil and bake them in the oven for 15-20 minutes until golden and crisp. Serve with rice and garlic roasted vegetables and tamari sauce. Sweet chili sauce to dip the cakes in.