Low calorie at only 100 calories per cake. These are sweet and full of good nutrients. Made with sweet potatoes, flour and oats with just a little sweetness and flavouring added, these Potato Cakes are super easy to make, you can be stuffing them into your mouth within the hour and because they’re so small and minimal ingredients they’re great for kids.
Tip – If you use Crunchy Peanut Butter instead of smooth you will get some crunchy peanuts throughout the mix which give a wonderful extra crunch to the texture (as you can see in the picture below). Alternatively, you could mash some almonds, pecans or another nut of your choice and put this into the mix.
You could also add something even sweeter in such as chocolate chips and turn them into a mix of peanut butter and chocolate chop potato cakes OR skip the potatoes and use the mixture as a base for other recipes such as blueberry muffins.
I recently made a second batch of these and included some chia seed and other mixed seeds and they turned out great.
If you enjoy this recipe you should try the Peanut Butter Protein Balls, another wonderful recipe for peanut butter lovers out there. Or, how about something a little bigger, the Chocolate & Gingerbread Silk Cake would be perfect.
Peanut Butter Potato Cakes
- 100 g Sweet Potato Cooked & Mashed
- 90 g Rolled Oats or Oat Flour
- 1/2 tbsp Ground Flaxseed
- 1/2 tsp Cinnamon
- 1/2 tsp Baking Powder
- Pinch of salt
- 1 1/2 tbsp Water
- 125 ml Plant Milk
- 1/2 tsp Vanilla Extract
- 2 - 3 tbsp Golden Syrup I used 2
- 3 tbsp Peanut Butter
- Heat oven to 180C Fan Oven or 200C for a normal oven.
- Firstly, mix the water and flaxegg into a small bowl and place in the fridge.
- Next, blend your oats into a fine powder unless you're using Oat Flour.
- Combine all your dry ingredients into one bowl, do the same for your wet ingredients in a separate bowl.
- Add the flax egg into the wet ingredients.
- Add the wet ingredients into the dry ingredients and then mix thoroughly until combined.
- Pour equal amounts into your cupcake tin and bake on the middle shelf of the oven for 20 minutes or until pick comes out clean
- Leave to cool before eating. They will keep at room temperature in a sealed container for 3-4 days. Alternatively, can be frozen and defrosted as needed.