Sweet potato cake
Little fried sweet potato cakes for tea time
Soft, lightly sweet fried cakes of grated boiled sweet potato, flour and milk, shaped by hand into small flat rounds. They're golden outside and tender inside; the book's Handy Hints say sweet potato is good for the eyes and lifts the mood. Serve as a tea-time snack, or with tomato and chilli sauce.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 12
Ingredients
Method
0/4 doneStep 1: Mix 1 ⅛ lb sweet potato, 5 ½ oz plain flour, 2 tbsp sugar, ½ cup milk, 1 tsp baking powder and ¼ tsp salt into a soft mixture. Divide it into 12 parts.
Step 2: Dust your palms with dry flour and shape each part into a small flat round, 8–10 cm across.
Step 3: Heat oil for deep frying and deep fry the cakes until golden brown. Drain on kitchen towel.
15 minStep 4: Serve as a tea-time snack, or with tomato and chilli sauce.
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 2 g
- Carbs
- 22 g
- Fat
- 5 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sweet potato cake take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of sweet potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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