Asian recipes Fish Starters

Asian style sweet potato cakes


  • 1 large sweet potato (about 400g)
  • 3-4 spring onions, finely chopped
  • 1 clove garlic, chopped
  • ½ tsp grated ginger
  • 1 green chilli, chopped
  • ¼ tsp ground cumin
  • ½ tsp ground coriander
  • Some chopped fresh coriander or parsley (optional)
  • Lime wedges and salad leaves to serve


Peel the sweet potato. Coarsely grate about a quarter of it and set aside. Chop the rest into small cubes, put into a big bowl, sprinkle with a little salt and cover with cling film. Microwave for about 5 minutes or until tender. Alternatively, you could steam or boil although this tends to make a wetter mix.

Meanwhile, fry the onion, garlic, ginger and chilli in a little oil until softened. Add the spices and a good pinch of salt and pepper. Fry for a couple of minutes then take off the heat.

Mash the cooked sweet potato with a fork and add the cooked onion mixture along with the grated sweet potato and parsley or coriander if using. Mix well and taste to check the seasoning. Add more salt if needed.

Shape into 8 patties. Chill for about half an hour.

To cook, heat oven to 180C, place on a baking tray and cook for about 10-12 minutes until browned and heated through. You could also shallow fry them.
Serve on salad leaves with lime wedges to squeeze over. Have some sweet chilli sauce or yogurt and coriander dip on the side.

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