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Sweet potato cakes with fried corn slaw

Simon Rimmer from Great Food Live
Simon Rimmer's vibrant herb and chilli flavoured savoury cakes are quick and easy to make when you have leftover cooked potatoes to hand

Sweet potato cakes with fried corn slaw

Method

1. To make the sweet potato cakes, combine the cooked potato in a mixing bowl. Squeeze all the excess water from the grated raw potato and add it to the bowl, along with the jerk seasoning, chilli, coriander and some salt and pepper. Mix together gently.

2. Shape the mixture into patties, then place on a plate, cover and chill for 45 minutes.

3. Meanwhile, make the slaw. Cut the kernels from the ear of corn. In a frying pan, dry-fry the corn kernels until they are slightly charred. Transfer them immediately to a mixing bowl, then add the vegetables, herbs, chilli, coconut and lime juice and toss to combine. Stir in the mayonnaise and season to taste.

4. When the patties are chilled and firm, place the flour, beaten egg and polenta in three separate dishes. Roll the patties one at a time in the flour, then dip in the beaten egg and coat with the polenta.

5. Heat some oil in a large frying pan and fry the patties for about 3 minutes on each side until crisp and golden. Drain on kitchen paper then serve with the slaw, garnished with the lime wedges and watercress.

Cook's notes: To cook the sweet potato, roast or microwave it with the skin on then, when it's cool enough to handle, scoop the flesh out.

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Serves: 4

Prep: 50 min, plus chilling time
Cook: 20 min

Ingredients

For the sweet potato cakes

150g cold cooked mashed potato
250g cold cooked sweet potato
1 raw potato, grated
1 tbsp jerk seasoning
1 red chilli, chopped
1 tbsp Coriander, chopped
salt and pepper
4 tbsp plain flour, for dusting
1 egg, beaten
4 tbsp Polenta, for dusting

For the corn slaw

1 ear Sweetcorn
1 red onion, finely sliced
2 Carrots, cut into fine matchsticks
1 tbsp bean sprouts
1 tbsp Coriander
1 tbsp lemon thyme
1 red chilli, finely chopped
1 tbsp toasted desiccated coconut
1 lime, juice only
3-4 tbsp mayonnaise