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.

Serves 2 (makes 12-14 cakes)


  • 500g (17.6 oz) potato or sweet potato (approx. 3 medium potatoes)
  • 1 medium carrot (100g/3.5 oz), grated
  • 60g (2.1 oz) gluten-free flour (or plain flour)
  • 2 tsp cornflour or arrowroot powder
  • ½ tsp paprika
  • 2 spring onions, chopped
  • 1 bunch fresh chive, chopped
  • 2 tbsp nutritional yeast or grated vegan cheese, optional
  • Salt and pepper
  • Oil, for frying
  • 2 tbsp coconut yoghurt (vegan)
  • 2 tbsp Rubies in the Rubble Chilli Jam
  • 1
    Roast or steam the sweet potato until tender - we like to roast them whole at 180°C/355°F/Gas 4 for 40-60 minutes until tender. Allow to cool and scoop out the flesh.
  • 2
    Add the cooled sweet potato to a bowl and mash with a fork. Stir in the grated carrot, flour, cornflour, 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.

Recipe by Amy Lanza, Nourishing Amy with Rubies in the Rubble, http://nourishingamy.com/