Paleo Sweet Potato Cakes
Paleo Sweet Potato Cakes are the best leftover turkey or chicken recipe after Thanksgiving. Healthy and easy mashed sweet potato cakes or patties will become your go-to recipe after Thanksgiving! Makes 10 sweet potato cakes - ⅛ cup per cake.
Paleo Sweet Potato Cakes are the best leftover turkey or chicken recipe after Thanksgiving. Healthy and easy mashed sweet potato cakes or patties will become your go-to recipe after Thanksgiving! Makes 10 sweet potato cakes - ⅛ cup per cake.
- Carbohydrate 1.6429 g
- Cholesterol 21.15 mg
- Fat 0.6902 g
- Fiber 0.881999999999999 g
- Protein 2.2376 g
- Saturated Fat 0.17994 g
- Serving Size 1 1 cake (9g)
- Sodium 9.1 mg
- Sugar 0.760899999999999 g
- Trans Fat 0.143536 g
- Calories 20 calories
Step-by-step
- Finely chop/pulse cooked turkey or chicken in a food processor until they are very finely chopped.
- Combine turkey with mashed sweet potatoes, scallions, nutritional yeast, and salt. Taste a small bite to adjust salt seasoning before adding an egg.
- Use your hands to mix them well and sprinkle with 3 tbsp cassava flour to make the potato mixture less sticky or wet (see notes). The potato mixture should still feel moist but not too wet to form shape.
- Use a ¼ cup to form about 10 sweet potato balls and carefully press the balls between the palms of your hands to slightly flatten them into roughly ½ -inch thick discs. Use your hands to gently patting along and smooth out the edges.
- Preheat a large nonstick skillet (or well greased cast iron) with 2 tbsp oil. Pan fry the cakes over medium to medium-low heat for about 3 minutes per side until both sides are golden brown. Do this in separate batch so to not overcrowd the skillet. Add more oil if necessary.
- Serve hot or in room temperature.
While traditional potato croquettes rely on dairy and refined wheat binders to hold their shape, this variation uses cassava flour and nutritional yeast for a grain-free, savory crust. Transforming roasted poultry and tubers into coherent patties requires specific moisture control so the cakes do not disintegrate upon contact with hot fat.
- Pulse the cooked poultry in a food processor until it reaches a fine, crumbly texture rather than a paste, which ensures an even distribution throughout the mash.
- Adjust the moisture of the sweet potato base by incorporating three tablespoons of cassava flour; if the mixture remains excessively sticky after resting, add an extra teaspoon of flour gradually.
- Maintain a medium to medium-low heat setting in a cast-iron skillet or nonstick pan, allowing roughly three minutes per side to develop a uniform golden crust without burning the natural sugars in the potato.
- Cook the patties in batches of three or four to prevent oil temperature drops and overcrowding, replenishing the avocado oil or ghee between rounds.
- Store surplus cooked patties in an airtight container in the refrigerator for up to four days, reheating them in a dry skillet over medium heat to restore crispness.
Proper binding depends entirely on thoroughly mixing the dry components before introducing the egg. Maintaining moderate pan temperatures prevents the outside from scorching before the interior thoroughly warms.
