Ethical Best Buy  |  Shop  |  

Sweet Potato Cakes with Parmesan


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


  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.

You may also like

Share this recipe