In between listening to both “Steve and Maggie” on my 3 year olds tablet and listening to “Rolex” and “Wild Thoughts” on my 2 year olds tablet {somehow he got around the parental restrictions}, I was starving. I’m guessing since all I did this morning was sit on the couch with my boys and watch a marathon of kid shows, that could be the answer to why and how I made myself so hungry!
I just wanted anything fried, so I had a reason to dip some fried finger foods into some sriracha {vegan} mayo! Sriracha with ketchup or {vegan mayo} is a little taste of bliss! I could put sriracha on everything I eat. Matter of fact, I think I already do. That is unless I expect my boys to ask for my food.
The last time I went grocery shopping I stocked up on potatoes so I needed to use them before they went bad. That’s when I decided to make some sweet potato fritters.
Flax seeds are filled with fiber, protein and omega 3 fatty acids. They are gluten-free, grain-free and an excellent source of vitamins and minerals. So the choice is easy when you’re vegan or you just need a plant-based egg replacement. It only takes a few minutes and two ingredients. Use 1 tablespoon ground flax seeds in addition to two and a half tablespoons of water. Mix both the flaxseed and water together and let it set 10-15 minutes . Once it’s a thickened, gel-like consistency it’s ready to be used in your recipe.
Tip: Here you can find my Flax “Egg” recipe under Vegan Egg Substitutes.
The most time consuming part of preparing this dish is the grating of the potatoes. I felt like I lifted weights and ran a marathon after only grating the two large sweet potatoes. I guess that’s a slight indication to how out of shape I am. That’s an entire different conversation.
Once you’ve grated the sweet potatoes, you need to wrap the potatoes in either a few paper towels or a dish towel. Squeeze out all the water and excess moisture that you can. The more water that is removed the crispier your little fritters will be. That is what we’re trying to do here, make fried and crispy sweet potato cake perfection.
Add the dried out grated potatoes, flour, panko, flax eggs, cinnamon and salt to a large mixing bowl. Combine all ingredients thoroughly. It may be easier if you used your hands {just be sure to wash your hands first}.
Once everything is mixed using the palm of your hand, size and shape the patties. Make sure to keep them pretty flat that way they crisp up nicely. Lay them out on a dish and repeat until all the sweet potato mixture is used up.
Add some oil to a hot skillet. The most important step is to be sure the oil is just hot enough. You want it to sizzle but not to splash oil all over. Drop in a few patties and pan fry in the oil about 5 minutes each side. You may want to let them fry a little longer on each side. Be sure to only flip one time while cooking. They are ready to flip and remove when both sides are golden and crispy.
Add the fried sweet potato cakes to a paper towel lined dish. You want to absorb the excess oil. Once the cakes have cooled off, divide each serving and plate the cakes.
Serve the sweet potato cakes with your choice of dip. My preference is always something spicy. I pretty much add sriracha to every sauce or dip. These cakes pair perfectly with a little or a lot Sriracha Mayo. It is also one of the quickest dips you could possibly make. Take a few tablespoons of vegan mayo and add as much or as little sriracha you would like. Just mix it and it’s ready to be paired up.
These sweet potato cakes are so delicious! You’ll want to devour them in one sitting. Be nice and share with your family! Your kids and spouse will be thankful.
| Prep Time | 20 Minutes |
| Cook Time | 15 Minutes |
| Servings |
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- 2 Large Sweet Potatoes Peeled and Grated
- 3 tablespoons + more Grape Seed Oil
- 2 Flax Egg
- ½ cup All-Purpose Flour
- ½ cup Panko Bread Crumbs
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Sea Salt
- 5 tablespoons Vegan Mayonnaise
- 2 tablespoons Sriracha
Ingredients
Sweet Potato Cakes
Sriracha Mayonnaise
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- Start off making your Flax “Egg”. Use 1 tablespoon ground flax seeds in addition to two and a half tablespoons of water. Mix both the flaxseed and water together and let it set 10-15 minutes . Once it’s a thickened, gel-like consistency it’s ready to be used in your recipe.
- Next, Wash, peel and grate your sweet potatoes.
- Using the grated sweet potatoes, you need to wrap them in either a few paper towels or a dish towel. Squeeze out all of the water and excess moisture that you can. The drier the potato shreds the better.
- Add the dried grated potatoes, flour, panko, flax eggs, cinnamon and salt to a large mixing bowl. Combine thoroughly. It may be easier if you used your hands {just be sure to wash your hands first}.
- Next, using the palm of your hand, size and shape the patties. Make sure to flatten them, the thinner they are the crispier they will be. Lay them out on a dish and repeat until all the sweet potato mixture is used up.
- Add oil to a hot skillet. The most important step, be sure the oil is just hot enough. You want it to sizzle but not to splash oil all over. Drop in a few patties and pan fry 5 minutes each side. They may need a little longer on each side. Be sure to only flip one time while cooking. They are ready to flip and remove when both sides are golden and crispy.
- Add the fried sweet potato cakes to a paper towel lined dish. You want to absorb the excess oil. Once the cakes have cooled off, divide each serving and plate the cakes.
- Serve the sweet potato cakes with your choice of dip. If desired serve with Sriracha Mayo. Take a few tablespoons of vegan mayo and add as much or as little sriracha you would like. Just mix it and it’s ready to be used.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
