Breakfast Potato Cakes with Chilli Jam

Soft, crispy and hearty breakfast patties made from sweet potato and warming spices. These are easy to make with simple ingredients and are a healthy, wholesome and vibrant meal at any time of day. They are naturally vegan and gluten-free, too.

Sometimes for breakfast at the weekends, I don’t fancy pancakes, waffles or something sweet – actually, I do tend to opt for savoury options when I go out for brunch. So, I’ll go for the avocado on toast (see my avo-toast review here and here), tofu scramble or shakshuka – find a few of my personal favourites linked below.

Breakfast Potato Cakes with Chilli Jam

To change things up, when offered some delicious chilli jam from Rubies in the Rubble, I wanted to make a wholesome savoury brunch option that required minimal effort. With simple ingredients, these Breakfast Potato Cakes with Chilli Jam come together in about 20 minutes – once you’ve roasted the sweet potato. Simply roast whole sweet potatoes in the oven until tender or use up spare potato you have from the night before. Mash the flesh until smooth and stir together with grated carrot, GF flour (or plain flour), some cornstarch and then comes the flavour. I went for my favourite paprika, spring onion, fresh chives and nutritional yeast but you can also add in some vegan grated cheese.

The patties will be quite wet, but that’s perfect. Divide them into balls and flatten them into small patties and fry until crisp. By patient with this step as you want them really crisp on the outside, tender and piping hot in the centre. Also, be careful when you’re flipping them over as they can be delicate until cooked through.

Breakfast Potato Cakes with Chilli Jam

Breakfast Potato Cakes with Chilli Jam

These Breakfast Potato Cakes with Chilli Jam are warmly spiced, tender and naturally sweet with a hearty, wholesome texture. Crisp on the outside and squidgy in the middle, these have so much flavour and goodness. I like to stack them high and top with some cooling coconut yoghurt and then lots of chilli jam. They’re also great with some roasted tomatoes, mushrooms and herbs. Plus, serve them along with your favourite fry up essentials for a fancy twist on the classic breakfast.

I hope you will also love making these Breakfast Potato Cakes with Chilli Jam for yourself or for friends and family. They’re naturally vegan, gluten-free and nut-free while being easy to whip up and packed with flavour.
If you are looking for more savoury brunch dishes, how about my Roasted Sticky Potatoes and Tofu Scramble, Green Shakshuka with GF Flatbreads, Harissa Tempeh Stir Fry or Sweetcorn and Red Pepper Fritters.

Breakfast Potato Cakes with Chilli Jam

• Servings: 2 (makes 12-14 small cakes)
• Time: 20 minutes plus roasting
• Difficulty: easy
• Print

Soft, crispy and hearty breakfast patties made from sweet potato and warming spices. These are easy to make with simple ingredients and are a healthy, wholesome and vibrant meal at any time of day. They are naturally vegan and gluten-free, too.

Ingredients

• 500g potato or sweet potato (approx. 3 medium potatoes)
• 1 medium carrot (100g), grated
• 60g GF flour (or plain flour)
• 2 tsp cornstarch or arrowroot powder
• ½ tsp paprika
• 2 spring onions, chopped
• 1 bunch fresh chive, chopped
• 2 tbsp nutritional yeast or grated cheese, optional
• Salt and pepper
• Oil, for frying
• 2 tbsp coconut yoghurt
• 2 tbsp chilli jam
• To serve: roasted tomatoes, mushrooms, herbs, pomegranate

Directions

1. If needed, roast or steam the sweet potato until tender – I like to roast them whole at 160Fan/180*C for 40-60 minutes until tender. Allow to cool and scoop out the flesh – weigh out 500g of potato flesh.
2. Add the cooled sweet potato to a bowl and mash with a fork. Stir in the grated carrot, flour, cornstarch, paprika, spring onion, chive, a good pinch of salt and pepper. Stir in the nutritional yeast or grated cheese, if using.
3. Heat a good drizzle of olive oil in a large frying pan and, once hot, add spoonfuls of the sweet potato mix and shape into rounds (about 50g each). Allow to cook for about 5 minutes on a medium-high heat, until firm underneath, then flip over and cook for another 5 minutes. The potato cakes will be firm and crisp on the outside but tender in the middle so handle carefully.
4. Continue to cook all the potato cakes, keep the others warm in the oven at the lowest setting, if desired.
5. Serve stacked with a dollop of coconut yoghurt, chilli jam and any other toppings. They are great with roasted tomatoes, fried mushrooms, herbs and pomegranate.

Breakfast Potato Cakes with Chilli Jam

I look forward to hearing what you think of my Breakfast Potato Cakes with Chilli Jam, so please leave your comments below. I would love to see your potato cakes, so please tag me on social – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With sweet potato cake love x