Oriental Sweet Potato Cakes that will liven up any plate

Delicious both on their own or as part of a meal, check back tomorrow to see what I’ve teamed them with!

1 large sweet potato
1/4 cup of fresh parsley – roughly chopped
2 cloves of garlic – minced
1/2 tsp red chili powder
1/8 tsp ground cumin (the tiniest pinch!)
1/4 cup ground almonds
Pink Himalayan salt & ground black pepper

Method:

Preheat the oven to 220°c/428°F.
Line a baking sheet with parchment, pierce the sweet potato with a fork, place the tray and bake for 70 minutes.
Once the potato has finished baking set aside to cool for roughly 10 minutes before cutting the skin down the middle and scooping out the flesh into a large bowl.
Reduce the heat of the oven to 200°c/395°F and line another baking tray with parchment.
Add the parsley, garlic, cumin and chili powder to the potato and mix thoroughly.
Lay out the almond on a plate and sprinkle with salt and pepper.
Using a metal spoon or spatula scoop up a handful of sweet potato, using you hands mould into a round pattie-like shape.
Coat the cakes in the almond mixture and place the baking tray.
Bake in the oven for 20 minutes, remove from the oven and flip the cakes and bake for a further 20 minutes until the cakes are golden and crispy.
Serve and enjoy!