Three ingredients. Ten minutes. Simple, fast, delicious. These spicy and crispy little kumara cakes will make you smile.
Home alone. Grey day. Rain. Head cold. I just couldn’t face ‘something’ on toast for lunch (my weekday go to). I needed something to excite my taste buds and wake me up a bit. But energy? No. Motivation? No.
So these took 10 minutes from the moment I thought of making them, to getting them on the plate and good to go. I think a toasted sandwich might have almost taken longer.
Is this even a recipe?
I almost didn’t photograph this recipe or write it up, but hey I made it, I ate it, I loved it, and you can too.
Start with one orange kumara (or sweet potato to my northern friends).
Add some simple spices, a touch of flour, and fry up some crispy little cakes of goodness.
These were simply perfect topped with leftover green cashew sauce, and I was so glad I’d made the effort. It was totally worth it.
Serve these yummy kumara cakes straight out of the pan while they’re crisp and hot.
- Top with cashew cream, hummus, mayo/aioli or tahini sauce and a sprinkle of seeds, crumbled nori or chilli flakes.
- Serve them alongside a green salad or coleslaw.
- Curry night? These would be an excellent side dish with a dal, korma or your favourite curry.
- These also make a fantastic addition to a weekend brunch plate. Try them with grilled mushrooms, wilted spinach and some sliced avocado.
Watch the video
Crispy kumara cakes
- 1/2 a large orange kumara (sweet potato), (approximately 300g)
- 2 tbsp flour
- 1 tsp curry powder
- Pinch of cayenne pepper, (optional - my curry powder is mild and I wanted to kick this up a notch)
- Oil of your choice, for frying
- Peel and grate the kumara into a mixing bowl.
- Add the flour, spices, a good grind of pepper and salt to season. Mix well.
- Heat a little oil to medium heat in a large frypan. Squeeze handfuls of kumara mixture together then flatten into a pattie shape and pop in the frypan. Cook until golden brown on the bottom, flip and cook the other side until golden. Don't be tempted to flip them too early otherwise they'll break - let that first side get good and golden to hold them together.
- Serve with green cashew sauce, hummus or mayo/aioli and some crisp salad greens. If you eat eggs, a poached free range egg or two wouldn't go amiss.