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Sweet Potato Cake Recipe with Wakame

Sweet Potato Cake Recipe with Wakame

Sweet Potato Cake Recipe with Wakame

Course: LunchDifficulty: Easy


Prep time


Cooking time



This Sweet Potato Cake Recipe with Wakame makes it easy to add seaweed into an every day meal. Loved by children and adults alike, these kumara patties are colourful, tasty and very nutritious.


  • 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.
  • Serve with a salad or green vegetables.


  • * Note: you can also experiment with our range of naturally flavoured kelps – chilli, lemon or garlic instead of a plain kelp powder in this recipe.

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