Ingredients
For the Sweet Potato Cakes:
2 medium sweet potatoes, peeled and grated
1 small onion, finely diced
2 cloves garlic, minced
2 large eggs
½ cup all-purpose flour
¼ cup grated Parmesan cheese
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped parsley
3 tablespoons olive oil, for frying
For the Feta Cream:
150g feta cheese, crumbled
½ cup Greek yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
For the Sriracha Honey:
3 tablespoons honey
1 tablespoon Sriracha sauce
1 teaspoon lime juice
Instructions
Place the grated sweet potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Transfer them to a large bowl and add the onion, garlic, eggs, flour, Parmesan cheese, paprika, cumin, salt, pepper, and parsley. Mix until well combined.
Heat the olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of the mixture for each cake and flatten slightly. Cook in batches for 3–4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate.
To make the feta cream, blend the feta cheese, Greek yogurt, lemon juice, and olive oil in a food processor until smooth and creamy. If needed, add a tablespoon of water to loosen the mixture.
In a small bowl, whisk together the honey, Sriracha, and lime juice until smooth.
To serve, arrange the sweet potato cakes on a platter. Top each cake with a spoonful of feta cream and drizzle with the Sriracha honey. Garnish with extra parsley or sliced green onions if desired. Serve warm and enjoy!
Servings: 4–6 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes.
