By The Gracious Vegan
This recipe looks a little fussy at first glance, but it results in beautiful, tasty sweet potato cakes with a light texture, and if you make it a few times, it will become routine.
Makes: 16 cakes (5 servings)
Preheat oven to 425°. Line 2 large baking sheets with parchment paper. Spray the papers with cooking spray.
Microwave one of the sweet potatoes (poke it with the point of a knife in a few places to allow air to escape; cook on high for about 5 minutes or until soft). Scoop out the flesh into a bowl and mash it.
Grate the other two raw sweet potatoes.
3 sweet potatoes totaling around 1.5 pounds
Make a vegan "egg" by blending the following ingredients together with a stick blender in an appropriately sized container (e.g., a two-cup measure). Blend on high until the mixture is thick, about a minute.
1/3 cup unsweetened nondairy milk
1/4 cup water
1 Tablespoon cornstarch
1/8 teaspoon xanthan gum
1/8 teaspoon baking powder
1/8 teaspoon turmeric
Combine the mashed and grated potatoes, the “egg,” and the following ingredients in a medium/large bowl and stir together.
4 green onions, greens and whites, thinly sliced
1/2 cup dried bread crumbs (whole wheat crumbs work well)
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon garlic powder
Create potato cakes by taking 1/4-cups of the mixture, flattening them, and laying them on the sprayed parchment paper. Spray tops with cooking spray. Bake 20 minutes, then flip them over. Bake another 6-8 minutes until golden.
Serve with Vegan Tzatziki or a gravy or sauce.
Timing: Hands-on time 25 minutes; Total time: 55 minutes
Nutrition: Whole-food unprocessed; WFPBNO
Nutritional information per serving: 147 calories, 0g fat, 0g sat. fat, 33g carbs, 679mg sodium, 5mg fiber, 3g protein
Gluten-free if using gluten-free flour