What to serve with:
Savory roasted broccoli and sweet potato cakes from scratch, loaded with flavor, smokiness and nutrition.
- 1 lb roasted broccoli
- 3 lb sweet potatoes
- 2 tbsp extra virgin olive oil
- 2 tsp hemp powder
- 3 tbsp buckwheat or chickpea flour
- 1/4 cup olive oil
- 1 tbsp smoked paprika
- 1.5 tbsp oregano
- 1.5 tbsp onion powder
- 1 tsp sea salt - or to taste
- 1/4 cup fresh chives -snipped
- 2 tbsp fresh thyme
Use these instructions to roast the broccoli or use your favorite family recipe. Allow to cool.
Roast the sweet potatoes according to THIS RECIPE or follow these instructions:
Bake the sweet potatoes at 450”F , peeled and cut into 1 inch cubes and tossed with 3 tbsp olive oil, the sea salt, onion powder, smoked paprika and oregano. Bake for 15 minutes then give everything a good toss and bake another 15 to 20 minutes until golden brown around the edges. Use a masher or the back of a large fork and mash them to your liking. Add a lug of olive oil, chives and thyme. Taste and adjust seasoning with more sea salt and allow to cool.
Add the cooled sweet potato mash and roasted broccoli to a large mixing bowl. Sprinkle with the hemp powder and buckwheat flour. Use a spatula and mix well to combine.
Add a lug of olive oil, just enough to help everything come together nicely.
Scoop about 1/4 cup of the mixture and using lightly oiled hands form 3/4 inch patties.
Heat up a cast iron griddle on medium high heat and add a drizzle of olive oil, just enough to coat the bottom.
Add the sweet potato cakes without overcrowding the pan, I cook them in batches of 4.
Sear them for 2 to 3 minutes on each side until until nicely golden.
Transfer to a plate and serve with the suggested dipping sauce, lime wedges, salsa and avocado.