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Rosemary, Pancetta, and sweet potato cakes

Deliciously crispy rosemary, pancetta, and sweet potato cakes, with radish and mint quinoa salad.
Total Time 30 minutes
Calories 420kcal
Author Debbie


For the potato cakes:

  • 250 g potato peeled and chopped into cubes
  • 250 g sweet potato peeled and chopped
  • 50 g pancetta chopped into thin squares
  • 10 g fresh rosemary leaves finely chopped
  • Salt and pepper to season
  • Plain flour for dusting
  • ½ tbsp olive oil
  • 2 tbsp half fat Crème fraiche to serve

For the quinoa salad:

  • 80 g quinoa
  • 250 ml water
  • 100 g green beans
  • Handful fresh mint leaves
  • 3 radishes thinly sliced into circles
  • Juice from 1 lemon
  • Zest from half a lemon
  • ½ tbsp olive oil
  • Salt and pepper to season


  • Start by preparing the quinoa:
  • Place the dried quinoa in a small pan and cover with the water. Pop on the lid, gently simmer over a medium heat for 15 minutes or until most of the water has evaporated. After 10 minutes add the green beans and allow these to cook in the steam for the remaining 5 minutes. Once the water has evaporated, move off the heat and set to one side, leaving the lid on – do not stir.
  • Place the diced potato and sweet potato in a large pan, cover with water and boil for 20 minutes or until soft.
  • Whilst the potatoes are boiling; place the sliced pancetta into a dry frying pan and gently fry in its own fat. Continue to cook the pancetta until it is golden brown and crispy, then remove from the pan and leave to drain on kitchen towel.
  • When the potatoes are cooked, drain off the water. Add the chopped rosemary and seasoning, then mash together well. Divide the rosemary and pancetta mash into 4 and roll each one into a ball, then flatten into circles.
  • Place a large frying pan on the heat and add the tbsp of oil. Whilst this is heating up, sprinkle the flour onto a plate and press both sides of each potato cake into the flour. Transfer the floured potato cakes to the hot pan and cook on each side for 2 minutes, or until crisp and golden brown on the outer edges. Remove from the pan and drain on kitchen towel.
  • Returned to the quinoa; take the lid off and fluff up with a fork. Add the sliced radish, lemon juice, lemon zest, olive oil, fresh mint leaves and seasoning. Mix well and then serve on a plate alongside the potato cakes. Finish off with a couple of dollops of crème fraiche and an extra grating of lemon zest.


Serving: 2g | Calories: 420kcal | Fat: 14.7g