Potato cakes can be known by several other names: potato bread, potato scones or even potato scollops, which can lead to some confusion. Here in England, potato cakes are usually made from mashed potato and flour.
This version is using sweet potato, which automatically reduces the GI of this recipe, as sweet potatoes have a lower glycemic index rating than regular white potatoes. They are delicious served hot with a knob of butter or work equally well with a full English breakfast.
Suitable for maintenance and level 1
Sweet potatoes provide some protein, vitamins C and E and a huge amount of carotenoids, including beta-carotene, which is beneficial for vision problems and cancer protection.
Makes 6 potato cakes
1 medium sweet potato, peeled, cooked and mashed
1 1/2 cups wheat-free bread flour (plus extra for dusting)
salt and pepper
butter or lard for cooking
In a bowl mix together the mashed potato and flour, and season well.
Divide mixture into 6 balls.
Roll each ball lightly in wheat-free flour and flatten down into disc shapes.
Heat butter, lard or other cooking oil in a large frying pan, after butter stops sizzling add in the potato cakes, starting at the top and working round clock-wise.
Cook for 2 to 3 minutes either side (after a couple of minutes check underneath, if it is brown, it’s ready to turn, if not leave another minute and check again).