About this recipe:Sweet potatoes are boiled. then mashed with allspice and chillies, before being shaped into potato cakes and pan-fried. Serve as a starter, snack or a delicious side dish.
2 sweet potatoes, peeled and cut into 2.5cm cubes
1 tablespoon rapeseed oil
1 fresh Scotch bonnet chilli, seeded and finely chopped or to taste
3 spring onions with tops, thinly sliced
2 cloves garlic, finely chopped
1 teaspoon dark brown soft sugar
1/4 teaspoon allspice
salt and pepper to taste
4 tablespoons rapeseed oil
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Method Prep:20min › Cook:30min › Ready in:50min
Place the sweet potatoes in a pan and fill with enough water to cover. Bring to the boil and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl and mash.
Meanwhile, heat 1 tablespoon rapeseed oil in a frying pan over medium-high heat. Stir in the chilli, spring onions and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, dark brown soft sugar and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
Form the sweet potato mixture into 12 slightly flattened cakes about 5cm in diameter using your hands or large spoons. Place on a plate.
Heat 4 tablespoons rapeseed oil in a frying pan over medium-high heat. Place the sweet potato cakes in the frying pan, four at a time and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.