A savoury sweet potato cake with a sweet and and crunchy blackberry salsa.

Sweet potato cakes with blackberry salsa recipe - Free From Fusion

Sweet potato fries, sweet potato wedges, sweet potato mash, the list goes on and they are all delicious. These sweet potato cakes are another great addition to the list of amazing things you can already make with the simple sweet potato. Mashed sweet potato combined with cooked quinoa, onion, garlic and handfuls of fresh herbs are then pan fried to perfection to create this delicious dish, served up alongside a generous helping of sweet blackberry salsa creating a dynamic palette of flavours which you wouldn’t normally pair together.

Wheat free sweet potato cakes with blackberry salsa recipe - Free From Fusion

I think quinoa by itself is a bit bland but if you have any left over this is a great way to use it up or you can cook it fresh for this recipe like I did. The quinoa adds an extra crunch and to add a bit more flavour I cooked the quinoa in vegetable stock rather than just water, I wanted to keep this dish vegetarian but if you wanted to make it a bit more meaty try a chicken stock cube instead. This dish is all about blending different flavours and textures so the addition of cheese makes the mashed sweet potato a bit creamier, I made sure to use lactofree cheese to keep these lactose free too.

Gluten free sweet potato cakes with blackberry salsa recipe - Free From Fusion

I personally like these crispy, but if your sweet potato cakes look like they are burning as they gently fry away just turn down the heat a little and keep them simmering away to make sure they get heated through to the middle. I cooked them for 4 minutes on either side and they turned out great but don’t worry if they are still a bit soft inside as all of your ingredients have been precooked before you add them to the pan.

Sweet potato cakes with blackberry salsa recipe alt - Free From Fusion

These sweet potato cakes are really quick to whip up for an evening meal and once served up with a side salad and a big dollop of blackberry salsa they don’t seem too unhealthy. I enjoyed these for dinner but serve them up one per person for a great starter that even the fussiest eater will enjoy.

Dairy free sweet potato cakes with blackberry salsa recipe - Free From Fusion

The blackberry salsa shouldn’t work but it really does. I wanted to incorporate fruit into this meal for #fruityfeb and of course you expect this blackberry salsa to be sweet but the bitterness of the blackberries mixed together with the spicy chilli, crunchy red onion and sour lime creates a salsa that seems almost more savoury than sweet. A piece of potato cake combined with the salsa in one delicate mouthful is pure heaven.

Wheat free and Dairy free sweet potato cakes with blackberry salsa recipe - Free From Fusion

What have you been enjoying for #fruityfeb?

Sweet potato cakes with blackberry salsa

A savoury sweet potato cake with a sweet and and crunchy blackberry salsa.

Serves
2
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Sweet potato cakes with blackberry salsa recipe
Ingredients
  • For the potato cakes
  • 120g quinoa
  • 450ml Vegetable stock
  • 1 medium sweet potato
  • 1 small red onion
  • 2 cloves of garlic
  • 60g gluten free bread
  • 60g lactofree cheese
  • 2 tablespoons fresh coriander
  • 2 tablespoons fresh basil
  • 1 medium egg
  • Salt and pepper to season
  • For the blackberry salsa
  • 1/2 red onion
  • 1/2 red chilli
  • 1 tablespoon coriander
  • 150g blackberries
  • 1 lime
  • Salt and pepper to season
Recipe
  1. Rinse the quinoa in cold water through a sieve and then put into a covered saucepan of vegetable stock on a low to medium heat for 20 minutes. When the quinoa is cooked, drain and set aside.
  2. Peel the sweet potato and cut into 1cm cubes and dice the onion.
  3. In a large saucepan on a low to medium heat add the olive oil. Once this has heated up add the sweet potato and onion before seasoning with salt and pepper. Stir and then cover with a lid and cook for 12 minutes, until the sweet potato is soft and can be mashed.
  4. Dice the garlic and then add to the saucepan. Stir and cook for 30 seconds. Remove from the heat.
  5. In a large bowl mash the sweet potato with a fork and then add the quinoa and stir.
  6. Next blitz the bread until you get fine breadcrumbs and add to the mixture.
  7. Finely grate the cheese and add this too.
  8. Finely chop the herbs, mix into the sweet potato mixture and season with salt and pepper.
  9. In a small bowl lightly beat the egg before adding to the sweet potato and combining together.
  10. Before you fry your sweet potato cakes, make up the blackberry salsa as the cakes don't take long to cook.
  11. Finely dice the onion, chilli, coriander and blackberries and place in a bowl.
  12. Cut the lime in half and squeeze the juice into the bowl and season with salt and pepper. Mix together and set aside while you finish making the sweet potato cakes.
  13. Use your hands to bring the sweet potato cakes together into 4 equal sized round cakes.
  14. Heat a large frying pan on a medium heat with about a tablespoon of olive oil.
  15. Place all 4 cakes into the pan and cook on one side for about 4 minutes until they begin to brown. Turn over and repeat.
  16. Once the cakes are golden brown, remove from the pan and serve with side salad and a large helping of blackberry salsa.

Recipe adapted from How Sweet It Is