Sweet Potato Cakes with Onion Seeds and Bacon

Serves 6
 
Ingredients
2 medium sweet potatoes, skin on
2 large eggs, lightly beaten
1 cup rice flour
3 tsp gluten-free baking powder
1/2 tsp freshly ground nutmeg
1 tbsp black onion seeds
salt and pepper
knob of butter
bacon to serve

Instructions
1. Cook the whole potatoes in a pan of water for about 15-20 minutes, until soft, then drain. When cool enough to handle, peel and mash until smooth. Add the eggs and mix well. Set aside.
2. Sift the flour and baking powder into a bowl, add the nutmeg, and mix. Add the sweet potato and stir gently to mix. Don't overwork the mixture or it will get sloppy. Stir in the onion seeds and season with salt and pepper.
3. In a non-stick frying pan, heat a little butter. Add 1 heaped tablespoon of the mixture and flatten slightly with a palette knife. Cook for 4-5 minutes until the underside becomes golden, then flip and cook the other side. Repeat with the rest of the batter. Serve with bacon.

Taken from The Gluten Free Cookbook

Per Serving: 210kcals, protein 6g, Fat 5g, Sat Fat 1.6g, Carbohydrate 36g, Sugar 4g, Fiber 2g, Salt 0.8g