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Sweet potato & leek cakes

Method

  • Heat a little oil in a pan and gently sauté the leek until soft, but not overly coloured. Then transfer to a large bowl.
  • Squeeze out all the liquid from the grated sweet potato and potato using your hands and add to the leek, together with the egg, flour, nutmeg and seasonings. Mix with a wooden spoon until well combined and reasonably firm.
  • Then heat a little oil in a non-stick pan and cook dollops of the mixture in batches until golden brown on both sides, flattening them as you do so. (You can use pastry cutters in the pan for a uniform shape, if you like.) Drain on kitchen paper towels.
  • Combine the sour cream and creamed horseradish with 1 heaped tbsp snipped chives in a small bowl.
  • To serve, arrange the cakes on individual plates, spoon a good dollop of the sour cream mixture on the side and garnish with whole chives.

Ingredients

  • olive oil
  • 1 leek, halved & finely sliced
  • 2 cups grated sweet potato
  • 2 cups grated potato
  • 1 egg
  • ¼ cup plain flour
  • ½ tspn ground nutmeg
  • sea salt & freshly ground pepper
  • 3 heaped tbsp sour cream
  • 1 heaped tspn creamed horseradish
  • 1 bunch of chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm