This is ever so simple and one of my fall-back recipes when I haven’t the brain power or the time to think what to make.
I make these delicious treats once a week.
It’s usually on a day when I have 30 minutes in the morning to cut and steam the potatoes (you could do this the day before and refrigerate, will be a bit tougher to mash and mix cold, but do-able I’m sure) then I leave them to drain until I return home 20 minutes before tea time.
These nuggets are vegan. My kids love them; they are not messy and we jazz it up a bit (to make it proper adult fodder) with the dip.
This recipe is a nice healthier substitute for chicken nuggets. For children who are used to proper chicken nuggets though, more salt, sauce or flavouring (which can be reduced over time) might be necessary to get them to take to this version, in my experience.
The dip is vegetarian, but you could omit it or make a vegan version (with vegan yoghurt and cream).
Sweet Potato Cakes/Golden nuggets
- 3 large or 4 medium sweet potatoes steamed. (I usually steam this in the morning then leave draining, covered in a colander in the sink, so that dinner takes only 15 minutes later.)
- Gluten-free flour (around two cups, varies on desired consistency, more will be more crispy)
- 1-2 tbsp Worcestershire sauce (most contain fish however Henderson’s Relish is vegan)
- 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 two 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 at the point it no longer sticks 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 six or so in the pan. (The ones pictured are slightly bigger, more like fish cake size.)
- 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 and light dressing.
Keep the mix and patties separately in the fridge for three to five days.
The variation possibilities on these are pretty endless.
1. I have an Indian meat-eating friend who likes more flavouring than my family, so I added around a tablespoon of organic chilli powder (to the whole mix, about 8-10 chopped jalapeno peppers, and some leek or more spring onion, served with a slice of lime
2. Or if keeping the nuggets plain, you could make a simple spicy sauce, I sometimes just dip them in tabasco sauce.
3. I have also considered mixing in a bit of vegan cheese, or halloumi (greek white cheese) before frying
4. You can grind dried chickpeas to make a flour (I find fine flour better, although always keep dried chickpeas on hand in case I run out of flour)
5. You could make a spicy sauce (some times I just dip them in tabasco) and keep the potato nuggets plain.
Author: Hannah-Marie Martin
Editor: Travis May
Photo: Author’s Own
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