Graham Kerr

199 Sweet Potato Cakes

Preparation info

  • Difficulty

    Easy

  • Recipe To Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Sweet potatoes—peeled weight 1 lb. 1 lb. .5 kilo
Butter 2 tbsp. 1 oz. 30 grams
Flour ¼ cup 1 oz. 30 grams
Egg 1 1 1
Onion, finely chopped ¼ cup 1 oz. 30 grams
Parsley, finely chopped 1 tbsp. 1 tbsp. 10 grams
Lemon 1 1 1
Salt To season To season To season
Pepper To season To season To season
Butter To fry To fry To fry

Method

Method of Preparation

  1. Peel sweet potatoes and boil until tender—mash well.
  2. Measure butter, flour, onion, parsley.
  3. Slice lemon into wedges, not rings.

Method of Cookery

  1. Add butter and flour to well-mashed potatoes.
  2. Beat in egg and seasonings, onion and parsley.
  3. Drop like pancakes onto a lightly buttered frying pan and fry 4 minutes; flip and brown other side.
  4. Serve dusted with parsley, position lemon so that your guests can use it if they wish.

© 1966 Graham Kerr. All rights reserved.