A potato cake, in the way we’re using the world (ie, the British way) is somewhere between a hash brown and a patty, or, in Scotland, is most like a puck of mashed potato fried gloriously into submission. These ones are a little quicker, more filling and healthier than these, and go fantastically with a vegan brunch or breakfast!
2 large sweet potatoes, peeled
1 1/2 cups fresh spinach
3/4 cup tahini
3 tbsp soy sauce
1 cup flour
a little oil
Grate both the sweet potatoes in a bowl
Tear the fresh spinach into small pieces and add into the bowl
Add in the tahini and soy sauce, then sift in the flour
Mix everything together well
Place in the fridge for 1 hour if you can, or if not, just shape the mixture into patties and place 2 at a time in a little oil in a frying pan
Fry for each side for 4-5 minutes, turning often
Serve with Jerk Eggplant Bacon, roasted veggies or tomato salsa!
If you don’t use all these straight away, then the mixture keeps nicely in the fridge for a couple of days, and in fact gets easier to work with!
Sweet potatoes are actually high in fibre, beta carotene and vitamins, and spinach gives you a nice early dose of that all-important iron. These will set you up for a great day!