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Sweet potato and polenta cakes

I love baked sweet potatoes and I always make more than needed for just one meal because the leftover can be used for various dishes. My favourite way of using them up is to make fritters like these yummy Sweet potato and polenta cakes. If want to make this recipe from scratch, just bake 2 medium or 1 large sweet potato in a medium hot oven until you can push a skewer through. Then let it cool and follow the recipe below. These fritters are perfect snacks for parties, picnics and trips - I served them as an appetizer with Prosecco.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large baked sweet potatoes
  • 1 large clove of garlic minced
  • ½ tsp dried chilli flakes optional
  • 2 spring onions thinly sliced
  • 1 egg lightly beaten
  • 1 cup coarse polenta
  • 1 Tbsp minced fresh coriander
  • Salt and pepper to taste
  • Vegetable oil for cooking

Method
 

  1. Scoop out all the potato white into a mixing bowl and mash it with a fork until smooth.
  2. Add the spring onions, egg, garlic, salt&pepper, chilli (if used) and enough polenta to have a thick batter. Fold in the coriander. Form small balls, then roll them in the leftover polenta and flatten them between your palms to create patties.
  3. Heat some vegetable oil in a frying pan and add the patties. Cook for about 5 minutes on each side, flipping then once.
  4. Transfer them to a plate and repeat with the remaining batter.
  5. Alternatively bake/grill them in lightly oiled tin.
  6. Serve with a dip or chilli sauce.