Tag Archives: cakes

Sweet Potato cakes with Mango Passionfruit Salsa

sweet potato cakes with mango passionfruit salsa

These sweet potato rostis (cakes), use easily sourced ingredients to make a delicious snack. Serve topped with Mango Passionfruit Salsa for a delicious mid afternoon snack or pre-dinner canape.


  • 500g sweet potatoes
  • 1 small (red) onion
  • 2 eggs (separate the yolks and whites)
  • 1 tsp salt
  • 4 spring onions, finely chopped
  • 1 Tbsp sweet potato flour
  • 1 medium red chilli pepper, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 Tbsp ghee
  • freshly ground black pepper
  • coconut oil for cooking


  1. Grate the sweet potatoes. Put the grated sweet potatoes into a tea towel and squeeze out as much of the juice as possible. They need to be dry for making the cakes.
  2. Retain the sweet potato liquid in a bowl. Let it sit for a few minutes until the starch and water separate. Retain the starch, but drain the water away.
  3. Put the sweet potato, onion, egg yolks, salt, pepper, starch, spring onions, ghee, chilli and garlic in a bowl and mix well.
  4. Beat the egg whites until peaks form and fold gently into the sweet potato mixture.
  5. Heat some coconut oil in a pan. Spoon in the mixture and press down with a wooden spoon to form cakes that are approximately 10cm round, and 1/2 cm thick.
  6. Fry the little cakes for about 4 minutes on each side or until crispy.
  7. Serve topped with Mango Passionfruit Salsa

Music to go with it…
Listen on Spotify: Hospitality – Trouble




Rice Cakes with Avocado Spread, Parma Ham, and Eggs

Rice crackers with guacamole, parma ham and boiled egg

When we stopped eating bread we had a gap to fill – those mid afternoon hunger moments, or a quick lunch or breakfast. This recipe has become one of our fall back ones. The avocado spread will keep in the fridge for a couple of days, so you can use it more than once.


Avocado spread

  • 2 Avocados, peeled and seed removed. Roughly chopped
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • handful fresh coriander
  • 1 large green chilli, stalk and seeds removed
  • 1 tsp cumin
  • 1 tsp salt
  • a couple of turns of freshly ground black pepper
  • 1 Tbsp olive or avocado oil
  • sumac


  1. Put all the “avocado spread” ingredients except the sumac in the blender. Blend until smooth.
  2. Add to a bowl and sprinkle over the sumac.
  3. Cook the eggs in boiling water for 6 minutes until softly boiled, but no longer runny.  (You can choose to cook a little longer or shorter according to your personal preference).
  4. Spread a generous amount of the avocado spread over the rice crackers.
  5. Top with a slice of parma ham.
  6. Peel the eggs and slice into 5mm slices. Place 1 egg on each of the rice crackers.
  7. Serve with some freshly ground pepper, and a little sprinkle of sea salt.

Music to go with it…
Listen on Spotify: French for Rabbits – Spirits