Description

Crispy Sweet Potato Cakes with Feta Cream & Sriracha Honey combine golden, crunchy sweet potato cakes with creamy whipped feta and a sweet-and-spicy Sriracha honey drizzle. Finished with fresh herbs, crumbled feta and optional sesame seeds, these colourful cakes are perfect as an appetiser, light lunch, side dish or vegetarian meal.

Ingredients

For the Sweet Potato Cakes:

600 g / 1.3 lb sweet potatoes, peeled and grated

1 large egg

60 g / ½ cup all-purpose flour

40 g / ⅓ cup grated Parmesan cheese

½ tsp garlic powder

½ tsp smoked paprika

½ tsp salt

¼ tsp black pepper

2 tbsp olive oil, for frying

For the Feta Cream:

150 g feta cheese

80 g Greek yogurt

1 tbsp olive oil

1 tbsp fresh lemon juice

1 garlic clove, minced

Pinch of black pepper

For the Sriracha Honey:

¼ cup honey

1–2 tbsp Sriracha, to taste

1 tsp fresh lime juice

Pinch of salt

For Garnish:

Fresh parsley or mint, chopped

Crumbled feta

Sesame seeds, optional

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Instructions

Peel and grate the sweet potatoes. Place them in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.

Transfer the drained sweet potatoes to a large mixing bowl. Add the egg, flour, Parmesan, garlic powder, smoked paprika, salt and black pepper. Mix until evenly combined and the mixture holds together.

Divide the mixture into 8 portions and shape each into a compact, flat patty. Press firmly around the edges and centre.

Heat the olive oil in a large non-stick skillet over medium heat. Add the sweet potato cakes, working in batches if necessary. Cook for 3–4 minutes per side, gently flipping once, until deeply golden and crisp.

Transfer the cooked cakes to a paper towel-lined plate.

Add the feta cheese, Greek yogurt, olive oil, lemon juice, minced garlic and black pepper to a blender or food processor. Blend until smooth and creamy.

In a small bowl, whisk together the honey, Sriracha, fresh lime juice and salt. Adjust the Sriracha to taste.

Spread a little feta cream onto a serving plate. Arrange the crispy sweet potato cakes on top, stacking them neatly. Add a little feta cream between the layers if desired.

Drizzle generously with the Sriracha honey. Finish with fresh parsley or mint, crumbled feta and sesame seeds if desired.

Serve immediately while the sweet potato cakes are hot and crispy.

Notes

Squeeze the grated sweet potatoes very well to remove excess moisture and help create crispy cakes.

Press the patties firmly when shaping so they hold together during frying.

Don’t overcrowd the skillet; cook in batches if necessary.

Use medium heat so the cakes become golden and crisp without burning.

Serve immediately for the best texture.

Store the feta cream and Sriracha honey separately from the cakes.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Appetizer, Lunch, Side Dish
Method: Stovetop
Cuisine: Mediterranean