It's Wednesday and I hadn't prepared anything in advance for dinner. I sat in work as the day drew to an end, mulling over what to cook. Something quick, tasty and healthy... and that didn't require a million ingredients!
I flipped through Annie Clarke's new book, Mind Body Bowl, which I had ordered to the office last week, and saw a recipe for caramelised onion and sweet potato cakes. Perfect! I already had most of the ingredients and they seemed really easy to make.
Verdict: bloody delicious! So much so that I went back for seconds after storing some mixture for dinner tomorrow!
Annie has some great recipes in her book, including a fabulous chocolate chip granola that I can't wait to try. I went on a yoga retreat to France last year, hosted by Annie, and she is an awesome teacher - if you haven't checked out her website or book yet then definitely take a gander!
- 600g sweet potatoes, peeled and cut into small chunks
- 1 red onion, finely sliced
- 1 tsp coconut oil
- 1 tsp paprika
- 1/2 tsp chilli powder
- 1 tsp ground cinnamon
- Olive oil for frying
Cook the sweet potatoes in a steamer for 20 mins or until soft.
While the potatoes steam, place the onions in a saucepan with the coconut oil and mix. Leave the onion to caramelise over a low heat for about 20 minutes. Stir occasionally to stop from burning.
Once the potatoes are soft, transfer them to a mixing bowl and add the paprika, chilli powder and cinnamon. Mash lightly so they become soft but not totally smooth. Stir in the caramelised onions.
Turn the heat up on the pan and add some olive oil. Take a small amount of the potato mixture into your hands and roll it into a ball (you should get about 12 from the mix), then squash it into a little circle on the pan.
Cook until brown on each side (about 4 mins on each).
I had mine with a little Tabasco sauce, hummus and salad. They were absolutely delicious and so easy to make!