Sweet Potato, Silverbeet & Fetta Cakes with Beetroot & Carrot salad
  • Prep time: 20 minutes
  • Calories: 395
The salty tang of the fetta in these cakes goes well with the sweetness of the potato, the cumin and curry powders giving an interesting flavour. Combined with fresh beetroot and carrot, it packs a great veggie punch. This is delicious served with an ice cold beer or cider on a sunny afternoon. Enjoy!
  • 430 g of Sweet Potato (Small)
  • 1 of Free Range Eggs
  • 14 Cup of Milk (pantry)
  • 13 Bunch of Silverbeet
  • 60 g of Danish Fetta
  • 14 Cup of Self Raising Flour
  • 12 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.