Spiced Sweet Potato Cakes with Bath Soft Cheese, The Tomato Stall’s Organic Oak Smoked Isle of Wight Tomatoes

 
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Here's an easy canapé recipe to have in your repertoire - though of course you can make them bigger and eat them with eggs & bacon for breakfast too.

This is one of the recipes I came up with for the Soil Association's Boom Awards - where I was asked to create party food  from the "Best of Organic Market" produce finalists.  Thank you Bath Soft Cheese & The Tomato Stall!

Ingredients:

Makes 20 canapés

500g sweet potato

200g potato

1 tbsp plain flour

1 small bunch chives

Some parsley

1 bunch spring onions

A knob of butter

A pinch of ground cinnamon

A pinch of salt

Black pepper

1 packet of Bath Soft Cheese

1 tbsp double cream

1 pot of The Tomato Stall’s Organic Oak Smoked Isle of Wight Tomatoes

Method:

Peel & chop both types of potato and boil them separately until soft.  Mash and add the butter and flour, finely chopped chives, parsley, onions and spices. Leave to cool and then shape into small patties.  Get some oil hot in a non stick frying pan and fry the potato cakes until golden brown.  You can do this stage in advance and finish them off in the oven before serving.

In a blender, mix the Bath Soft Cheese with a dash of cream until smooth. Put into a small piping bag.

When you’re ready to serve, reheat the potato cakes quickly, pipe on a small blob of cheese and top with an Organic Oak Smoked Isle of Wight Tomato and a sprig of parsley or Greek basil.

 

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Rose Lloyd Owen