Jalapeño Parmesan Sweet Potato Cakes
Today’s recipe makes a deliciously healthy breakfast, lunch or dinner. They are versatile Jalapeño Parmesan Sweet Potato Cakes filled with fresh veggies, spicy jalapeño, a little egg and chickpea flour. You can freeze them and pop them on the stovetop for a quick and nutritious meal anytime of day. They are great for vegetarian or plant based eaters, but I think meat eaters will enjoy them as well. You could even serve them up as a side dish to accompany entrees.
Jalapeño Parmesan Sweet Potato Cakes
Ingredients
- 1 medium sweet potato
- 1 small jalapeño, minced
- 1/2 c grated Parmesan cheese
- 1/2 c corn kernels
- 1/3 c red onion, finely chopped
- 1 egg
- 4 tbsp chickpea flour (or all-purpose)
- 1 handful chopped cilantro
- 2 tbsp olive oil
Instructions
- Use a grater to grate the sweet potato.
- In a mixing bowl, combine sweet potato, jalapeño, onion, corn, cilantro, chickpea flour, and sea salt. Gently mix.
- Add egg and stir until mixture is well coated.
- Heat olive oil in a pan or flattop over medium heat.
- Form mixture into tennis ball sized balls. Place on flattop and gently press down.
- Using a spatula, flip cakes after 5 minutes. Cool an additional 5 minutes.
