Lebanese sweet potato cakes.

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I have obsessions with a few things in life, but  canapes, nibbles with a pre-dinner slurp is a favourite – Foo Fahs I call them & when a dinner invitation comes, I’m often heard to say I’ll bring the Foos.

A newer lust is for middle eastern & Moroccan flavours & spices, the sweet, heady scents and taste they produce always creates a stir in me, oo er ;).

I was recently gifted a lovely little packet of Lebanese spice mix, Nutmeg, ginger, allspice, fenugreek, cloves, cinnamon & black pepper.

So what foos could I create ?

Fridge raiding , I had a sweet potato, red onions, spinach, fresh coriander….So potato cakes it would be, these delicious little mouthfuls, were served with my fresh vibrant pomegranate raita.

Lebanese sweet potato cakes.

Ingredients

1 large sweet potato, peeled & diced.

1 red onion, diced

2 big handful’s of fresh spinach

2 tsp of spice mix

flour for dusting

Sumac

Salt

In a large saucepan, saute the potatoes & onion in a little olive oil over a low heat, to soften and caramelize.

Add the spice mix, and fry for 1 min, to release all the flavours of the spice.

Add the spinach and put the lid on the pan, for the spinach to wilt.

With a potato masher, mash the ingredients. Season with sea salt.

Once cooled a little, take small amounts and form into patties, dip into flour that has been sprinkled with a little sumac.

Fry in batches, until golden.

They can be eaten straightway with the raita, or made in advance and warmed before eating in the oven.

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One response »

  1. Pingback: New recipes | La Rosilla - Catering

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