Pan-fried purple sweet potato cakes are a delightful blend of sweet, earthy flavors and a crispy exterior, perfect as a snack or breakfast treat. Here’s a simple guide to making them.
Ingredients:
2 medium purple sweet potatoes (about 500g), 150g all-purpose flour, 2 tbsp sugar (adjust to taste), 1/2 tsp salt, 1 egg (optional, for binding), and milk or water as needed. Oil for frying.
Steps:
1. Prepare the sweet potatoes: Peel and dice the sweet potatoes, then steam or boil until tender (about 15-20 minutes). Mash them into a smooth puree. Let cool slightly.
2. Mix the batter: In a bowl, combine the mashed sweet potato, flour, sugar, and salt. If using, add the egg and mix well. Gradually add milk or water, 1 tbsp at a time, until the dough is soft but not sticky (it should hold its shape).
3. Shape the cakes: Divide the dough into small balls (about golf-ball size). Flatten each into a 0.5cm-thick patty.
4. Pan-fry: Heat 1-2 tbsp oil in a non-stick pan over medium-low heat. Place the patties in the pan, cooking for 3-4 minutes per side until golden brown and crispy. Adjust heat to prevent burning.
5. Serve: Remove and drain on paper towels. Enjoy warm on their own or with a drizzle of honey, yogurt, or maple syrup.
These cakes are versatile—feel free to add nuts, cinnamon, or cheese for extra flavor. Enjoy your homemade treat!
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