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Sweet Potato, Silverbeet & Fetta Cakes with Beetroot & Carrot salad

The salty tang of the fetta in these cakes goes well with the sweetness of the potato, the cumin and curry powders giving an interesting flavour. Combined with fresh beetroot and carrot, it packs a great veggie punch. This is delicious served with an ice cold beer or cider on a sunny afternoon. Enjoy!
430 Grams of Sweet Potato (Small)
1 Egg (pantry)
0.25 Cups of Milk (pantry)
0.33 Bunch of Silverbeet
60 Grams of Danish Fetta
0.25 Cups of Self Raising Flour
0.5 Teaspoons of Cumin and Curry Mix
1 Carrot (small)
1 Red Beetroot
1 Tablespoons of Greek Yoghurt
1 Tablespoons of Balsamic Dressing
Cook Potato:
Peel sweet potato and cut into 2 cm chunks, place in medium pot and cover with water and lid Tip: if you don't have a lid, use foil. Bring to the boil and cook for 10-12 minutes until tender. Drain well.
Prepare Silverbeet:
Meanwhile, de-stem and roughly chop silverbeet. In a small pan on medium, heat a small amount of oil, add silverbeet, cumin and curry powder and cook for about 3 minutes until softened.
Make Batter:
Mix egg and milk lightly. Mash the sweet potato in a medium sized bowl. Add in wilted silverbeet, crumbled fetta and flour. Add in the milk and egg and combine well. Season with salt and pepper.
Cook Cakes:
Heat 1 Tablespoon oil in a large non stick pan. Drop in serving spoon sized blobs of batter, leaving several centimetres between each to allow easier turning. Cook over medium heat for 2-3 minutes per side, or until golden brown. Tip: If your pan isn't big enough to cook all at once, arrange cooked cakes on a double layer of paper towel and keep warm while cooking remaining batch.
Prepare Salad:
Peel carrot and beetroot and grate into a small salad bowl. Just before serving, toss with balsamic dressing and season with salt and pepper.
Divide salad and potato cakes between plates with a dollop of yoghurt to serve.