Savory Yam Cakes Recipe

Nutritional

Serving Size: 1 (193.9 g)

Calories 166.2

Total Fat - 3.9 g

Saturated Fat - 1.3 g

Cholesterol - 138.9 mg

Sodium - 472.6 mg

Total Carbohydrate - 25.7 g

Dietary Fiber - 3.8 g

Sugars - 2.4 g

Protein - 7.8 g

Calcium - 51.4 mg

Iron - 2.1 mg

Vitamin C - 27.2 mg

Thiamin - 0.1 mg

Step by Step Method

Step 1

Toast cumin seeds over medium-low heat until brown, stirring often.

Step 2

Whip eggs, and add all other ingredients, mixing thoroughly.

Step 3

Drop by spoonfuls onto large lightly oiled frying pan or griddle and cook slowly on each side until very golden, about 25 minutes.

Tips

No special items needed.

dienia b

Wowser wonderful going into my best of file stellar recipe

MsPia

Delicious! I used a little less egg, because the ones I have are huge.They flew of the plate.

QueenBea

This is a great tasting spicy yam recipe we really enjoyed. This will be made often.

Gerry

Perfect recipe for my leftover Easter yam! I cut mine back to one yam as did your previous reviewer, but will definetely be making extra when I make this for both my veggie lovers and my vegetarian friend. Deliciouly different and a great additon to my cookbook.

Bergy

Delicious, peppy recipe. I cut the recipe back to one yam (sweet potato) and 1 egg, 1/4 teaspoon chili flakes. Perfect flavour. Instead of pan frying patties I put it all into a shallow baking dish and baked it in 395 oven for 45 minutes - so easy and so good. Thanks for a saver luvcookn 17 March 2015 The Yam cakes were really peppy but I was quite generous this time with the chili. Don't be concerned when you mix the ingredients that with only egg as the binder that they may not hold together. Well not only do they work they are so darn good that I could make a meal out of just them. I took a photo of them just mixed so you can see the texture. Will be made again and again.