Description
Soft on the inside, crispy on the outside! These Healthy Vegan Sweet Potato Cakes are easy to make and super delicious. A mixture of oven-roasted sweet potatoes, black beans, spices and fresh herbs, shaped into cakes and pan-fried until golden brown.
Ingredients
Scale
- 2 small (400 grams) sweet potatoes, peeled and cubed
- 2 1/2 tbsp vegetable oil
- 1 garlic clove
- 1 jalapeño pepper, roughly chopped
- 1/5 cup (10 grams) fresh cilantro
- 14 oz (400 grams) canned black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- A pinch of freshly cracked black pepper
- 2 tbsp chickpea flour
Instructions
- Preheat oven on 190 degrees Celsius (374 Fahrenheit).
- Arrange the sweet potatoes on a baking sheet and mix in 1/2 tbsp of the oil.
- Roast in the oven for 20 minutes or until soft and tender.
- Add the garlic, jalapeno and cilantro to a food processor and mix. Add black beans, roasted sweet potatoes, spices, salt and a pinch of black pepper and blend until it reaches the desired consistency. We prefer a bit more texture, so a couple of pulses is enough. If you like it more smooth, blend until smooth.
- Transfer the mixture to a mixing bowl. Add chickpea flour and stir until incorporated.
- Shape into cakes/patties, roughly 5,5cm (2 inch) diameter and 1,5cm (0,5 inch) thick. You should be able to make about 12-14.
- Over medium heat, place a non-stick frying pan/skillet and add 1 tbsp of vegetable oil. Add the cakes and fry for 2/3 minutes on each side until golden and crispy. Repeat until all of the cakes are done.
- Serving tip: serve with our delicious yogurt tahini sauce recipe!
Notes
Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Snack, Dinner
- Method: Pan-fried
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cake
- Calories: 81kcal
- Sugar: 2,2g
- Sodium: 0,18g
- Fat: 2,6g
- Saturated Fat: 0,4g
- Carbohydrates: 10,6g
- Fiber: 2,7g
- Protein: 2,5g