From our family kitchen
Sweet Potato Cakes
Published
Preparation Time: 30 minutes
Cooking Time: 8 - 10 minutes
Serves: 1
Allergy Information: Gluten Free, Wheat Free, Vegetarian, dairy free
Ingredients
- 2 sweet potatoes, peeled and diced
- 1 tbsp. Coconut Flour
- 1 tbsp. tamari
- A pinch of Himalayan Salt and Whole Black Peppercorns, ground, to season
- Optional: 50g vegetarian hard cheese, grated (to make dairy free leave out the grated cheese from recipe)
- 1 tbsp. Lucy Bee Coconut Oil
- To serve: steamed broccoli and a poached egg
Method
- Add the sweet potatoes to a pan of water, bring the boil and simmer until cooked. Transfer these to a mixing bowl along with the coconut flour, tamari, seasoning and cheese of choice. Mash together and shape into 3-4 burger shapes.
- Melt the Lucy Bee Coconut Oil in a frying pan, then add the sweet potato cakes and fry each side for 3-4 minutes, until golden.
- Serve with broccoli and a poached egg.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story