Sweet potato cakes are loved by kids and adults alike – the addition of wakame seaweed will boost the mineral content of the dish many times over!
800g sweet potatoes (kumara), peeled
10g dried Wakame
1 large onion, finely chopped
50g butter (or spread)
2 tbsp flat leaf parsley
1 tbsp Kelp powder
2 eggs, beaten with salt and pepper
butter and coconut oil (for frying)
Cut the kumera into large chunks and cook gently into boiling water until tender. Drain and cool. Re-hydrate the Wakame in warm water for 5 minutes. Drain and squeeze out any excess water. Chop coarsely. Squash the potatoes into a puree with butter, add the Wakame , onion, parsley and Kelp powder. Adjust seasoning and mix in the eggs. Shape the mixture into cakes and fry in sizzling butter/oil until golden and crunchy.