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Sweet potato cakes with tomato & mozzarella
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300g sweet potatoes
½ x 25g pack basil
1 red onion, chopped
2 tsp olive oil
2 cloves garlic, crushed
300g essential Tomato And Basil Sauce
125g pack essential 30% Lighter Italian Mozzarella
1. Pierce the sweet potatoes several times with the tip of a sharp knife and microwave on full power for 5 minutes or until tender. Cut in half and scoop the flesh into a bowl. Reserve plenty of small basil leaves, tear the remainder into pieces and add to the bowl.
2. Fry the onion in ½ tsp of the oil until softened, about 3 minutes. Add the garlic and cook for a further 1 minute. Add to the sweet potatoes with plenty of freshly ground black pepper. Mix well and divide into 4 portions. Shape each into a ball and flatten into a burger shape. Heat the remaining oil in a pan and fry the cakes for 2 minutes on each side to brown.
3. Preheat the grill to high. Spoon the sauce around the potato cakes and heat through until the sauce is hot. Cut the mozzarella into 4 slices and place on the cakes. Season with more black pepper and grill for 2 minutes until the cheese starts to melt. Serve scattered with the reserved basil leaves.
Typical values per serving:
1 of your 5 a day; source of fibre.
This recipe was first published in July 2019.