Sweet Potato Cakes with Greens

3 sweet potatoes, cooked and mashed
1 cup of cooked greens, finely chopped
1 large clove of garlic, minced
4 tablespoons of milk (or more as needed)
1 teaspoon coriander seed, ground
1 egg, beaten
8 tablespoons panko crumbs
2 tablespoons oil
salt and pepper to taste
Dietary Considerations
Dairy Free


Whisk all of the other ingredients except the greens together until you have a thick paste being sure to season mixture prior to adding the egg. Use more or less milk as needed to get the desired consistency of a very thick pancake. Stir in creasy greens and blend well. Heat the oil in a frying pan and shape several small patties with the sweet potato mixture and fry it in the pan until golden brown on both sides. A variation calls for reserving the panko crumbs and patting them onto the patties as a coating prior to frying to form a crust.

You can substitute bread crumbs for the panko crumbs.


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