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Sweet-potato cakes with kale & bean salad

  • 4
  • Easy
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Recipe Ingredients

  • 3 sweet potatoes
  • 2 spring onions
  • 1⁄4 tsp salt
  • 1/4 tsp pepper
  • 1⁄4-cup sweet potatoes
  • 1⁄4 cup light mayonnaise
  • 2 tbsp lime juice
  • 1 tbsp soya sauce
  • 140g young kale
  • 2 cans (400g each) black beans
  • 2 cups shelled edamame

Recipe Directions

  1. Preheat oven to 230°C. Spray a baking tray with cooking spray. In a large bowl, toss 3 sweet potatoes, peeled and grated, with 2 spring onions, thinly sliced, and 1⁄4 tsp each salt and pepper. With a 1⁄4-cup measure, scoop packed sweet potatoes onto the tray to form 12 mounds, 5cm apart. Flatten slightly. Bake for 25 minutes or until browned at edges.
  2. Meanwhile, in a large bowl, whisk 1⁄4 cup light mayonnaise, 2 tbsp lime juice and 1 tbsp soya sauce. When cakes are cooked, add 140g young kale; 2 cans (400g each) black beans, rinsed and drained; and 2 cups shelled fresh or frozen (thawed) edamame to dressing. Toss until coated.
  3. Serve cakes over salad.
EACH SERVING: About 1 570kJ, 21g protein, 56g carbohydrate, 9g fat (1g saturated), 16g fibre.

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