Sweetpotato cakes

Sweet potato cakes with bulgur salad

These crispy cakes made with peas are a great way to get the kids to eat some extra veg

By , 02 April 2018

(27 votes)

Sweet potato cakes with bulgur salad
  • 1 Hour 10 Mins

  • Serves: 4

  • Price: 81p per serving

Nutritional Info
Each 305g serving contains
  • Energy

    1072KJ

    256KCAL

    13%
  • Fat

    7.3g

    low

    10%
  • Saturates

    1.2g

    low

    6%
  • Sugars

    9.2g

    low

    10%
  • Salt

    0.09g

    low

    2%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 351kJ/84kcal.
Ingredients
  • 1tsp rapeseed oil
  • 50g frozen Scratch Cook Diced Onions
  • 200g frozen Scratch Cook Sweet Potato Chunks
  • 200g frozen Asda Mashed Potato
  • 2tbsp frozen Scratch Cook Chopped Parsley
  • 100g frozen peas
  • 1 egg yolk, beaten
  • 1tbsp plain flour
  • 1tbsp frozen Scratch Cook Chopped Basil
  • 200g frozen Scratch Cook Sliced Mixed Peppers
  • 2 x frozen Asda Steam Bags Bulgur Wheat & Bean Warm Salad
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.

  • Heat the oil in a large pan, add the onion and fry for 5 mins until softened.

  • Add the sweet potato and mashed potato with 200ml boiling water. Bring to the boil and simmer for 15 mins.

  • Add the parsley and peas stir to mix, then take off the heat. Use a potato masher to crush the potato and peas. Cool slightly, stir in the egg and shape into cakes.

  • Toss in the flour. Put on the baking tray and bake for 25 mins until golden.

  • Meanwhile, toss the peppers in the basil and roast on another tray for 20 mins until softened.

  • Cook the bulgur wheat according to the packet instructions and stir through the peppers. Serve with the potato cakes.