Pea, halloumi and sweet potato cakes are an instant winner when it comes to light lunches. The sweet-tasting potato is the base of this savoury cake: soften it in a microwave and scoop out the filling. Lime zest gives the cakes a bit of citrus taste, while the savoury Cypriot-originated cheese halloumi and peas provide texture. Coat the golden-yellow cakes with polenta and fry them in a hot pan. Serve these delicious vegetarian cakes straight away with salad and chilli sauce. This tasty recipe makes eight bigger cakes, or you can make several mini cakes. They are also a great veggie alternative for children’s burgers. If you’re on the lookout for health benefits, you’ll be pleased to hear that sweet potatoes are filled with vitamin C, and you’ll get plenty of other important nutrients, too!
- 750g sweet potatoes
- 75g petits pois
- 100g halloumi, diced
- Zest 1 lime
- 75g polenta
- 1tbsp olive oil
- Salad and sweet chilli sauce, to serve
Prick the sweet potatoes all over with a fork and microwave for 10 mins, until cooked through. Remove from the microwave and carefully slice in half to cool.
Boil the petits pois for 3 mins, drain well and dab with kitchen towel to dry.
Once the sweet potatoes are cool enough to handle, scoop the filling into a large bowl. Stir through the peas, diced halloumi, lime zest, 50g polenta and a pinch of black pepper. Shape into 8 patties and dust with the remaining polenta.
Heat the oil in a large shallow frying pan and cook for 4-5 mins on each side, until hot through and crisp. Serve straight away with salad and chilli sauce.
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You can make these ahead of time and keep them in the freezer until needed. Simply defrost thoroughly before cooking.