This recipe is a nice healthier substitute for chicken nuggets. I tend to make the cakes a big bigger, small-hand held size. The dip is vegetarian, but you could omit it or make a vegan version (with vegan yoghurt and cream).
- 3 large or 4 medium sweet potatoes, peeled, chopped & steamed. (I usually steam them in the morning then leave draining, covered in a colander to make into cakes and bake later).
- Gluten-free flour (around 2 cups, varies on desired consistency )
- 1-2 tbsp Worcestershire sauce (most contain fish however Henderson’s Relish is vegan, as is mushroom ketchup from Geo Watkins @ Waitrose)
- 3 spring onions (finely chopped)
- Large mixing bowl
- Coconut oil for frying (or olive oil)
- Frying pan
- Fish slice for turning
- Bowl/ plate with lined with 2 pieces kitchen roll
- Mash the sweet potatoes in the bowl
- Mix in the spring onions
- Add the Henderson’s relish
- The flour should be added to the point that the mixture stays ‘tacky’ or slightly sticky (I find it easiest to roll into little balls when it at the point of no longer sticking to my fingers, kind of like play-doh)
- I then let the kids mix it all together with a big wooden spoon
- Heat the oil on a low heat
- roll (or get the kids to) the mix into balls that fit in the centre of your palm. Squash the ball until they are around 1cm thick. Place 6 or so in the pan
- Fry on one one side until it starts to brown, then turn and fry the other side until browned
- Place the sweet potato cakes in the kitchen-roll lined bowl to absorb some of the excess oil for a moment, turn over, and serve
- Half a lemon squeezed
- Some finely chopped coriander/ cilantro (or parsley)around 1 tbsp
- 90g greek yoghurt
- 90g of sour cream
- salt and pepper to taste
- Mix it all together.
I serve this with a mixed green salad (or raw vegetable sticks).
Keep the mix and burgers separately in the fridge for 3-5 days. It’s sometimes easier to make the mix the night before and then cook them quickly when the kids get home from school.