These sweet potato cakes are lightly spiced up with a hit of chilli and I’ve served them with asparagus and marinated artichokes, then topped them with a super-quick pea puree.
Sweet potato cakes are a healthy comfort food. They’re so easy to make and are endlessly adaptable. If you like them spicy, add more chilli. If you have loads of herbs, throw them in. You could even spice them with a bit of paprika or cumin.
They make a filling lunch or a tasty dinner alongside a salad, and you could top them with a poached egg for brunch.
This is an easy recipe, and I’ve made it super-quick by using mainly frozen ingredients. This is part of Iceland Foods’ #PowerofFrozen campaign and they challenged me to use their frozen foods to show how frozen food is convenient – without compromising on quality.
Freezing many foods at source can protect both the quality and the flavour of food, plus it means that you can quickly put together nutritious meals. I also like that it cuts down on food waste – you can use just what you need and the rest will keep until you wish to use it.
You can make this recipe with fresh ingredients (it’s perfect for using up leftover baked or steamed sweet potato), but I like how it’s really quick using convenient frozen ingredients.
For this recipe, the only ingredients you need fresh are spring onions, a lemon and some breadcrumbs, plus a few store cupboard ingredients like olive oil, salt and pepper. Keeping the frozen ingredients on hand means you can make this healthy meal in no time at all, and it’s also great value for money. It’s perfect for a midweek dinner, and you could make the sweet potato cakes ahead of time and keep them in the fridge.
- 600g frozen sweet potato mash * (or 3 medium-sized sweet potatoes peeled, steamed and mashed)
- 2 spring onions, chopped
- 2 garlic cloves (1 tsp frozen)*
- 1 teaspoon chopped parsley*
- 1-2 teaspoons chopped red chilli (or to taste)*
- Approx 4 handfuls breadcrumbs
- 3 tablespoons plain flour or cornmeal
- 1 tbsp olive oil (for frying)
- 150g (1 cup) frozen peas*
- 2 garlic cloves (1 tsp frozen)*
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Large pinch sea salt and freshly ground black pepper
- 1 tbsp olive oil
- 10 spears asparagus*
- 10 marinated artichokes*
- Lemon wedges
- Cook frozen sweet potato according to packet instructions.
- Transfer the mashed sweet potato to a large bowl and mix well with the spring onions, garlic, parsley and chilli. Add enough breadcrumbs to make the sweet potato less sticky. The amount will depend on the moisture of your mash.
- Roll into 3-4 large balls then pat down into cake shapes and dust each one with polenta or flour. Store in the fridge until ready to cook (can be made up to a day ahead and refrigerated).
- Make the pea puree:
- Boil the peas for two minutes then drain. Add them to a blender or food processor, along with the remaining pea puree ingredients and blitz until smooth. Pour back into the saucepan ready to heat before using.
- To cook the sweet potato cakes, heat the oil in a frying pan over a medium heat until golden, flip gently and fry until the other side is golden.
- Meanwhile, in another frying pan heat the oil and sautee the asparagus and artichokes until tender.
- Heat the saucepan of pea puree gently.
- To serve, top the sweet potato cakes with the sauteed asparagus and artichokes, then drizzle with the pea puree. Serve with a wedge of lemon.
Iceland’s #PowerofFrozen campaign is all about showing how frozen foods are convenient, good quality, provide a large choice (they have frozen kale and quinoa!!) and are great value for money.
I’m a convert – I hadn’t been to Iceland Foods before this campaign, but I’ve definitely been back since. The frozen spinach is perfect for my morning smoothies, and I love the convenience of frozen chopped garlic and red chilli. Frozen food really does help to cut the hassle and save time and effort by letting you reduce chopping and prepping time. Sure Iceland has a lot of frozen party food, but it’s actually a treasure trove of healthy ingredients. They have frozen fruit and veg, superfoods like the asparagus and artichokes that I’ve used here, quinoa salad mix, frozen bean salads, sweetcorn on the cob and loads of other great products.
As part of the #PowerofFrozen campaign, I also developed the recipe for this 10-Minute Zingy Kale Spaghetti.
Looking for more recipes using Iceland’s frozen foods? Try these vegetarian and vegan recipes:
Tin and Thyme’s Broccoli Cauliflower Cheese
The Veg Space’s Ultimate Lazy Lasagne
Tinned Tomatoes’ Easy Mediterranean Tart
Kerry Cooks’ Chocolate Cookie Berry Crumble
Disclosure: Iceland Foods commissioned this recipe as part of their #PowerofFrozen campaign. All opinions are my own.