Sweet potato & leek mini cakes
These mini veg patties are easy to make, healthy and full of flavour with a beautiful texture. They are perfect as a party food, just serve them with a sharp sauce on the side to balance the sweetness from the vegetables. For a special occasion, use them to make colourful canapés by placing each cake into a little gem lettuce leaf and toping with sour cream and fresh herbs. Whatever way you decide to go, everyone will love these tasty bites.
Cook's notes
You can prepare the mix in advance and keep it in the fridge. The cold temperature will set the mix and will help you to shape the cakes. Use gluten free oats to make the recipe gluten free.
Ingredients
- 1 sweet potato, peeled & cut into chunks
- ½ leek, washed & diced
- 1 carrot, peeled & coarsely grated
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- 10g fresh coriander, finely chopped
- 40g oats
Method
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Step 1
Preheat oven to 200/Gas 6.
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Step 2
Bring a medium pan of salted water to boil. Add the sweet potatoes and cook for 20-25 minutes or until very tender. Drain in a colander.
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Step 3
Meanwhile, in a small frying pan, heat a little olive oil over a medium heat. Cook the leek for 5-8 minutes until soft and translucent.
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Step 4
In a medium mixing bowl, add the sweet potatoes and mash them with a fork. Combine with the rest of the ingredients, mixing well, and season to taste.
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Step 5
Shape the mix into small burger shaped cakes (3-4cm diameter) and place them on a greased baking tray. Oil the top with a pastry brush or your fingers and bake them for 15-20 minutes, or until you achieve a crispy golden bottom. To get a golden finish on the top, turn on the grill with the oven for the last 10 minutes.
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Step 6
Flip them to serve with the crispy side on top, accompanied with your favourite dipping sauce or as a canapé.