Recipe of the week - Moroccan Sweet 'Tater Cakes
You will need:
1 medium sized sweet potato
1 clove of garlic
1 heaped tbsp of Moroccan seasoning
How to bring it all together:
1. Heat a small fry pan to a medium heat. Grate the zucchini (skin on for extra fibre) and crush or finely dice the garlic. Sauté these together until soft, adding salt and pepper to season. Leave off to the side.
2. Chop the sweet potato into large cubes and steam. Once soft, remove and mash in a large bowl along with Moroccan seasoning. Once mixed through, add the zucchini and stir.
3. Once stirred, crack 3 eggs into the mix and continue to work the mixture until even.
4. Ladle the mixture (omelette like in texture/consistency) into a fry pan over medium heat or the hot plate on the BBQ. Aim for cakes the size of the ladle spoon. Make sure these are cooked and sealed properly before attempting to flip them. Flip them too soon and they will crumble.
And there it is, as simple and easy as that! Add chili or your favourite spices, as well as onion, mushroom or any other favourite vegetables.
Serve this as a side with grilled chicken breast, steak or on top of a healthy salad. Store in the fridge overnight and you have got yourself a snack that packs a punch and is sure to fill the spot!
To Healthy Living