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Wakame Sweet Potato Cakes

potato cakes 15717820868_21373fcc8d_b
photography by Natural Comfort Kitchen

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!

INGREDIENTS:

Serves 4

800g sweet potatoes (kumara), peeled
10g dried Wakame
1 large onion, finely chopped
50g butter (or spread)
2 tbsp flat leaf parsley
1 tbsp Smoked Kelp
2 eggs, beaten with salt and pepper
butter and coconut oil (for frying)

METHOD:

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 Smoked Kelp. Adjust seasoning and mix in the eggs. Shape the mixture into cakes and fry in sizzling butter/oil until golden and crunchy.

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