Sweet Potato and Green Pea Cakes with Cottage Cheese
Including peas in this recipe gives these potato cakes a great fibre kick. Mixing rooster potatoes and sweet potatoes gives a really nice flavour and variety of vitamins and minerals. These cakes can be made in advance and cooked when needed, making them a convenient nutrition bite
Ingredients
- 600g of rooster potatoes peeled
- 300g of sweet potatoes peeled
- 2 free range eggs
- 4 tablespoons of sorghum flour (or gluten free plain flour)
- 2 tablespoons of pumpkin and sunflower seeds, crushed
- 200g of frozen peas(defrosted)
- 2 tablespoons of chopped fresh chives
- 1 tablespoon of nutritional yeast (I use Marigold)
- Cracked black pepper
- ¼ tsp of salt
- 1 tablespoon of rapeseed oil
- 250g of cottage cheese with chives
Method
For lunch time these potato cakes can be made in advance and heated under the grill
- Boil or steam the potatoes until soft enough to mash. Drain them well and put them in a large mixing bowl. Mash them together and allow to cool for 10 minutes. (I make this mash in advance).
- Add in seasoning, peas, chives, and nutritional yeast, stir through.
- Add the flour and the eggs, mix thoroughly. If the mixture is too moist to form,add a little more flour.
- ll the mix into equal sized balls andflatten. Panfry in a hot non-stick pan using rapeseed oil for 4/5 minutes on each side to brown them. Serve topped with cottage cheese.
Delicious served with smoked salmon or grilled fresh salmon for a dinner
Nutrition
Calories 466kcal
Fat 13g
Saturates 3.7g
Carbohydrates 63g
Sugars 10g
Fibre 7.3g
Protein 18g
Salt 0.79g
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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