Broccoli Sweet Potato Cakes | Vegan

A healthy vegan recipe for breakfast, lunch, or dinner, these colorful savory cakes are quick to fix and can be made ahead and reheated in the oven. ?

Broccoli Sweet Potato Cakes

Serves 4 to 5

Ingredients:

• 1 pound broccoli florets, chopped into small pieces
• 2 pounds sweet potatoes, peeled, diced
• 1 onion, finely chopped
• 3 cups water
• 1 tablespoon fresh thyme
• Salt and freshly ground black pepper to taste
• 3 tablespoons olive oil

Directions:

1. In a large pot, combine broccoli, sweet potatoes, onion, and water. Bring to a boil then reduce heat to medium and cook, covered, for 20 minutes.
2. Drain mixture and use a potato masher to mash ingredients together. Add thyme and season with salt and pepper. Mash again.
3. Heat oil in a large skillet over medium heat. Divide broccoli mixture into 10 patties.
4. In batches, adding more oil if needed, cook patties for 5 to 6 minutes on each side.
5. Serve hot with vegan butter and sour cream.

Cook?s note: You can make these cakes up to 2 days ahead, let them cool completely, and keep them refrigerated until ready to serve. Preheat oven to 400 degrees F. and place cakes on a baking sheet. Bake for 15 minutes or until heated through and crisp on the outside.

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Source: http://vegan.sheknows.com/2012/08/19/broccoli-sweet-potato-cakes/

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