Sweet Potato Cakes with Dill (Vegan) Great For Meatless Monday’s and Frugal Feeding

What a mad couple of weeks. Daughter No1 is home from Uni and Daughter No2 has been sitting her SATS and the sun has come out …. finally! All the garden has gone mad and I have had to get all my plants, seedlings and seeds in while the going was good. And … AND I invested in 4 little poly tunnels as I really need some of the plants to get big enough to eat ๐Ÿ™‚

The other thing is that the Metropolitan police have taken nearly 8 weeks to go to Bermondsey Square to look at the CCTV footage of my bag being nicked and ….. surprise surprise – it’s been taped over (Grrrr)

So I still have no camera and I am using Daughter No2’s ipod to take piccy’s and I am sorry that they are not very good.

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But these cakes go down really well at the market, in our house, as foodie gifts to friends – just lovely.

And someone has asked for the recipe …. soooooo….

I hope you love them

Sweet Potato Cakes with Dill
make about 36
450g / 1lb Self Raising Flour
2 tsp baking powder
450g / 1lb Sweet potatoes peeled cut into 2 cm cubes
120g/ 4 oz Waxy potatoes (Estima, Nicola, Wilja, Melody), peeled cut into 1.5 cm cubes
120g / 4 oz carrots peeled cut into 1 cm slices
2 white onions peeled and quartered
125ml / 1/4 pt lemon juice
grated zest of the lemon
4 tsp dried dill
2 tsp dried parsley
1 tsp Sea salt
1/2 tsp ground black pepper
300ml / 1/2 pt sunflower oil (as needed)

Sift the together the flour, baking powder, dill, parsley, pepper and salt

Boil the sweet potatoes, potatoes, onions and carrots together in a pan of salted water for 15โ€“20 minutes until soft.
Drain well.
Tip into a food processor and run on high speed to make a very smooth paste.
Add into the flour mix and add the seasoning and the liquid. It wants to be fairly stiff but still a dropping consistency.
I suggest you check for seasoning now and add more lemon or salt, dill – make it how you like.
Heat the oil in a heavy based frying pan over a medium heat.
Use an ice cream scoop or a tablespoon to scoop up the cakes, add them straight into the hot oil as you scoop.
It should take 2-3 minutes to brown to a nice golden colour, don’t let it go any faster otherwise they wonโ€™t be cooked through. Any slower and they will just absorb all the oil.
Turn them to cook the other side.
As they cook pop them onto a warm plate with kitchen roll on to absorb the excess oil.
These can be served as an accompaniment to other food but we had them with this lovely Cardamon Dahl Daughter No1 gave me the recipe for ๐Ÿ™‚

http://vitatheeater.wordpress.com/

May I suggest you have a look at her blog too ๐Ÿ™‚

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Frugal Feast, Gorgeous Green, Super Simple, Meatless Monday

Just a quicky – cheapy- nutritious – delicious dish.

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This brings together the sweet and salty with the mellow and sharp, perhaps not to everybodies taste, but I like those contrasts.

Get yourself down to the market and you will save yourself a fortune. Have a look here

However I concede that some trendy food markets are more expensive than shops. I popped into Borough Market yesterday and they were charging ยฃ26/Kg for Medjool dates and they were nowhere near as good as the ones I bought on my local food market.

Everyone says they are broke, so let’s save money and eat really well too

๐Ÿ˜€

Frugal Feast, Gorgeous Green, Super Simple, Meatless Monday

2 heads of Calabrese
1 large Sweet potato
3 cloves of garlic
1 dssp rosemary
2 tbsp balsamic vinegar
125 ml olive oil
1 tbsp tomato paste
Seasalt
500g Penne Pasta
12 -15 leaves of fresh basil, washed and torn.

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Pre heat the oven to a furnace like 475หšF/240หšC/Gas 9.

Wash the Calabrese and cut into thumb sized โ€˜treesโ€™.

Peel the sweet potato and cut into 1- 1.5 cm cubes.

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Place the potato onto a baking sheet and add the Rosemary, a slick of the olive oil , the vinegar and a sprinkle of sea salt.

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Roast for about 15 minutes, shaking and turning the pieces once every 5 minutes. You want them nice and caramalised on the outside.

Cook the Calabrese in salted boiling water for 5 minutes, so it is softened but not totally collapsing.

Cook the pasta as instructed on the packet.

Peel the garlic and crush in a press.

Once the Calabrese is cooked, drain it, refresh with cold water, drain and set to the side.

Remove the sweet potato from the oven and set to one side.

Drain the pasta and save 125 ml of the pasta water. Leave the pasta to one side.

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Add the remaining olive oil to the now empty pasta pan and quickly cook the garlic for maybe 30 seconds to a minute – just enough to take away the acrid bite of the garlic.

Add the tomato paste and cook for a few seconds. NAd the basil, just to wilt it.

Add the reserved pasta water, bring up to the boil.

Add in the pasta, the potatoes and the Calabrese, the basil and mix with little pity so that the green and the orange of the vegetables starts to break down around the pasta.

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This is delicious.

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
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