Breakfast and Brunches
Comments 7

Dill Sweet Potato Cake

Dill Sweet Potato Cake

It’s been 10 days since I last posted, which is the longest gap in between blog posts I think ever on Cate in the Kitchen. I’m hoping that, because your world does not revolve around me even a little bit, you haven’t actually noticed and I’ve completely gotten away with it. However, if you have noticed and you’ve missed me a bit: apols. I’ll get my shit together eventually, I’m quite sure(ish) of it.

This recipe has been requested a few times across social media since I’ve had it for breakfast about three times without actually telling you how to do it, so I thought I should probably sort that out because it is properly delicious. It’s sort of a riff on the sweet potato omelette I was obsessed with for ages, which involved frying grated sweet potato for a bit then adding a couple of eggs – it’s sort of in between that and a sweet potato rosti, I reckon.

Dill Swet Potato Cake

Dill makes a lot of people angry. Like super angry. It’s a bit like coriander in that way. People seem to get real passionate when it comes to unwelcome herbs. I happen to be pretty heavy into it. I like it with salmon and cream cheese and cucumber, I like it chopped up with all kinds of other green stuff in salads and fritters and frittatas, I’ll add it to a fair amount and almost never regret the decision. It takes all sorts to make a world.

I still haven’t actually properly perfected the sweet potato to flour ratio to get this exactly 100% where I want it to be, but I strongly suspect that I never will because I just don’t have that level of dedication to anything, so you might as well have this now in it’s rougher form to play with yourself rather than not have it at all. It’s worth experimenting with to find where your perfect is anyway, I think.

Dill Sweet Potato

Serves 1

1 small or 1/2 a large sweet potato
1 egg
2 tbsps plain flour
salt + pepper
1/2 a small handful fresh dill, chopped

to serve: soured cream and a sweet-ish condiment (I used Tracklement’s onion marmalade)

  1. Grate the sweet potato into a bowl then throw in the remaining ingredients, mix until combined.
  2. Heat about a tablespoon of sunflower oil in a non stick frying pan and then chuck the sweet potato mixture in there. You’re gonna wanna pat it down with the back of a spoon as it won’t flatten or spread itself out naturally.
  3. Keep it on a medium heat for about three to five minutes, keeping a close eye on it by checking the underside frequently. Once cooked (golden brown, starting to darken) on one side, flip and repeat the other side.
  4. Serve with soured cream, maybe some sweet chilli sauce, and a bit more dill for fancyness reasons.

See you soon-ish hopefully. x

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7 Comments

  1. Hola! I’m the same lately, I’ve gone ageesss without posting but I can’t be blamed, I was in Barcelona last week and I do not have the time to plan scheduled posts, pah! So my poor old blog has sat looking forlorn and unloved. Back to it now I’m back. As a loved of sweet potato and hash browns, I can tell this will be a winner! Throw in some onion and coriander and I’m there! Alice xx

    http://www.woodenwindowsills.co.uk

  2. Pingback: Cheese and Marmite Pasta | Cate in the Kitchen

  3. Pingback: Avocado, Pea and Feta Fritters | Cate in the Kitchen

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