Crisp and Fluffy Sweet Potato Cakes

A Swiss recipe, this is a mini version using sweet potato. The outside is nice and crispy, the inside hot and fluffy, it makes a delicious side dish.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Potato (medium) 1
Sweet potato (small) 1
Potato starch or cornflour as required
Oil as required
Salt & pepper as you like

Method

1
Grate the potatoes using a coarse cheese grater. If you have time, you can cut into juliennes.
2
Mix both together and pat dry. Make into flat cakes and sift the potato starch evenly over the top.
3
Put the oil in a frying pan and spread out to cover the base. When it's warm, add the cakes, potato starch side down. When it firms up a little, sift more potato starch over the top. After 5 minutes, turn the heat up to high.
4
Turn over the cakes. Fry until nicely browned on this side. Season with salt & pepper to taste.
5
This time, I had it as a side dish with beef simmered in red wine. It's a bit sweet because of the sweet potato, and you can make it with just potatoes.

Tips & Note

Crisp and Fluffy Sweet Potato Cakes

A Swiss recipe, this is a mini version using sweet potato. The outside is nice and crispy, the inside hot and fluffy, it makes a delicious side dish.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Potato (medium) 1
Sweet potato (small) 1
Potato starch or cornflour as required
Oil as required
Salt & pepper as you like

Crisp and Fluffy Sweet Potato Cakes

Recipe ID :1480 Posted on 19 DEC 2015

Serves 2

Prep 10min
Cook 10min
views 1,070
printed 49

saved 1

A Swiss recipe, this is a mini version using sweet potato. The outside is nice and crispy, the inside hot and fluffy, it makes a delicious side dish.

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Ingredients

Method

Prep
10min
Cook
10min
1
Grate the potatoes using a coarse cheese grater. If you have time, you can cut into juliennes.
2
Mix both together and pat dry. Make into flat cakes and sift the potato starch evenly over the top.
3
Put the oil in a frying pan and spread out to cover the base. When it's warm, add the cakes, potato starch side down. When it firms up a little, sift more potato starch over the top. After 5 minutes, turn the heat up to high.
4
Turn over the cakes. Fry until nicely browned on this side. Season with salt & pepper to taste.
5
This time, I had it as a side dish with beef simmered in red wine. It's a bit sweet because of the sweet potato, and you can make it with just potatoes.
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