Sweet Potato Cake with Kimchi Mayo

Name: Sweet Potato Cake with Kimchi Mayo
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 400 g Sweet potatoes; 1 Green finger chilli; 100 g Sweetcorn; 1 handful Fresh coriander; 1/2 tsp Salt; 1 clove Garlic; 3 Spring onions; Rapeseed oil

Simon Davies

Servings: 4 Total Time: 1 hr Difficulty: Intermediate

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from 'East' by Meera Sodha

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Sweet Potato Cake with Kimchi Mayo

Author: Simon Davies Cooking Method: Oven Bake, Stove top Cuisine: East Asian Courses: Main, Starter

Difficulty: Intermediate Prep Time 10 mins Cook Time 50 mins Total Time 1 hr

Servings: 4

For the sweet potato cakes

Servings

400 g Sweet potatoes (cut into 3cm chunks)

1 Green finger chilli (finely chopped)

100 g Sweetcorn (drained)

1 handful Fresh coriander (chopped, plus extra to serve)

¹⁄₂ tsp Salt

1 clove Garlic (crushed)

3 Spring onions

Rapeseed oil (for frying)

For the kimchi mayo

Instructions

Cook the sweet potatoes

Preheat the oven to 180 fan/gas 6. Peel and dice sweet potatoes, then place on an oven tray and bake for 25-30mins unsold tender. Leave to cool, then place in a bowl and mash until smooth with a fork.

Make the kimchi mayo

Blend the kimchi and the mayonnaise together either in a bowl using a stick blender or in a food processor. Leave to one side.

Make the cakes

Add the chilli, sweetcorn, coriander, salt, garlic and spring onions to the mashed sweet potato and mix well with your hands! Bring together into a ball and then divide into 8 equal pieces. Roll each piece into a ball with your hands and flatten to about 1cm thick.

Cook the cakes

Heat the oil in a frying pan and on a medium heat. Fry each cake for about 5 mins in total, turning halfway through. Set aside to keep warm.

Serve

Serve drizzled with kimchi mayo and sprinkle with more fresh coriander.

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Sweet Potato Cake with Kimchi Mayo