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  1. Add the sweet potatoes to a pan of water, bring the boil and simmer until cooked. Transfer these to a mixing bowl along with the coconut flour, tamari, seasoning and cheese. Mash together and shape into 3-4 burger shapes.
  2. Melt the Lucy Bee Coconut Oil in a frying pan, then add the sweet potato cakes and fry each side for 3-4 minutes, until golden.
  3. Serve with broccoli and a poached egg, drizzled with optional Lucy Bee Starseed Omega Oil. You could sprinkle Lucy Bee Turmeric and ground black pepper over the egg, for added flavour.

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Preparation Time
30 minutes


Cooking Time
8 - 10 minutes

Allergy Information
Gluten Free, Wheat Free


  • 2 sweet potatoes, peeled and diced
  • 1 tbsp. Lucy Bee Coconut Flour
  • 1 tbsp. tamari
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • 50g Parmesan cheese, grated
  • 1 tbsp. Lucy Bee Coconut Oil
  • To serve: steamed broccoli, a poached egg and optional drizzle of Lucy Bee Starseed Omega Oil and sprinkling of Lucy Bee Turmeric Powder