Sweet Potato, Silverbeet & Fetta Cakes with Beetroot & Carrot salad
- Prep time: 20 minutes
- Calories: 395
- 430 g of Sweet Potato (Small)
- 1 of Free Range Eggs
- 1⁄4 Cup of Milk (pantry)
- 1⁄3 Bunch of Silverbeet
- 60 g of Danish Fetta
- 1⁄4 Cup of Self Raising Flour
- 1⁄2 Tsp of Cumin and Curry Mix
- 1 of Carrot
- 1 of Red Beetroot
- 2 Tbsp of Greek Yoghurt
- 1 Tbsp of Balsamic Dressing
- 1 Small Bunch of Chives
Cook Potato:Peel sweet potato and cut into 2 cm chunks, place in medium pot and cover with water. Bring to the boil and cook for 8-10 minutes, until just tender. Drain well.
Prepare Silverbeet:Meanwhile, de-stem and roughly chop silverbeet. In a small pan on medium, heat a small amount of oil, add silverbeet, spice mix and cook for about 3 minutes until softened.
Make Batter:Mix egg and milk lightly. Mash the sweet potato in a medium sized bowl. Add in wilted silverbeet, crumbled fetta and flour. Add in the milk and egg and combine well to form a stiff batter. Season with salt and pepper.
Cook Cakes:Heat oil in a large non stick pan. Drop in serving spoon sized blobs of batter, leaving space between each to allow easier turning. Cook over medium heat for 2-3 minutes per side, or until golden brown.
Prepare Salad:Finely dice chives. Peel carrot and beetroot and grate into a small salad bowl. Just before serving, toss with balsamic dressing and season with salt and pepper.
You Plate It:Add chives (to taste) to Greek yoghurt in a small bowl and mix well to combine. Season with salt and pepper. Divide carrot and beet salad and potato cakes between plates. Garnish with a dollop of chive yoghurt to serve.