Vegetarian sharing friendly food is something I love to eat with my mother. When she came over I served these cakes with a salad and a glass of white wine. Continue reading
PS: I’ll take a week off blogging as I need to get ahead with my studies, chores and of course my wedding planning. Meanwhile I wish everyone a nice weekend!
Broccoli Sweet Potato Cakes
Recipe for 16 pieces (1-2 p.p. for an aperitif / 3-4 as a side dish for a meal)
Prep time: 10 min
Cook time: 45 for baked version / 25 for pan fried version
400 g sweet potatoes, peeled
400 g broccoli florets
120 g grated hard/semi-hard goat cheese
Optional: salt and cayenne pepper to taste (and olive oil if you chose to fry the croquettes)
Blanch the broccoli by placing them in a pot of salted boiling water for 1 ½ – 2 min. Then remove them from the water with a slotted spoon and tranfer them to a bowl of icy water.
Cut the sweet potatoes into chunks and boil them in the water you used to blanch the broccoli (eventually remove a little water). Cook the sweet potatoes until they are soft, about 8-10 minutes.
Meanwhile evenly chop the broccoli florets.
Once the sweet potatoes are ready mash them and let them cool a little. Add the chopped broccoli, egg, pepper and eventually cayenne pepper and a little salt and mix all together.
You can either bake the cakes in the oven or fry them in a pan. So to cook with less fat I chose to bake them.
Baked: take a tbsp. of the preparation and place it on a baking tray lined with oven paper. Repeat with the rest of the mass. Bake in the oven for 20 min at 200°C then turn them around to brown on the second side.
Pan fried: Heat 2 tbsp. olive oil on a medium fire and portion the cakes with the help of a tbsp. Brown the potato cakes on both sides for about 5 min per side.