Sweet Potato and Spinach Cakes
Sweet Potato and Spinach Cakes are savoury vegetarian patties made with steamed sweet potato, fresh baby spinach, Greek yoghurt and basil. The Thermomix TM7 steams the potatoes to fork-tender, chops the spinach and herbs in seconds, and mixes everything into a uniform mixture. Serve as a light main course or lunch with a lemony yoghurt sauce.
About this recipe
Sweet Potato and Spinach Cakes Thermomix TM7 bring a colourful, vegetarian main course to your table with minimal effort. If you have been searching for easy veggie cake recipes or a quick weeknight dinner made in an all-in-one kitchen machine, this is the one to try. Sweet potatoes are steamed until fork-tender, then combined with fresh baby spinach, Greek yoghurt, lemon juice and aromatic basil to create soft patties with a golden, crisp exterior. Dried chickpeas add body and a subtle nuttiness, making these cakes satisfying enough as a stand-alone main course. The TM7 handles the chopping, steaming and mixing, so your hands stay clean while the flavours develop. Ideal for meal prep, lunchboxes or a relaxed weekend lunch, these cakes pair wonderfully with a dollop of herby yoghurt sauce. They also reheat well, meaning you can prepare a double batch on Sunday and enjoy them throughout a busy week.
Preparation tips
- For a crispier exterior, pat the steamed sweet potato cubes dry with kitchen paper before mixing, as excess moisture makes the spinach cakes harder to shape and can cause them to fall apart in the pan.
- Shape the mixture into equal-sized cakes using slightly wet hands or an ice cream scoop, then chill them in the fridge for half an hour so they firm up and hold together during frying in the olive oil.
- Dried chickpeas should be soaked overnight and cooked until tender before use; if short on time, tinned chickpeas work well too, and feta can be folded in for a saltier, creamier version that children usually love.
Recipe variations
- Make a dairy-free version by replacing the Greek yoghurt with thick coconut yoghurt and serving the cakes with a tahini-lemon drizzle instead of a yoghurt sauce; the basil and chickpeas keep the flavour fully intact.
- For a festive autumn variation, add grated carrot and a pinch of smoked paprika to the mixture and serve the cakes on a bed of warm quinoa with pomegranate seeds for extra colour and a sweet-sour contrast.
Why this recipe works
Achieving the ideal texture for Sweet Potato and Spinach Cakes can often feel elusive, but the Thermomix TM7 guarantees a flawless finish every time. You no longer need to worry about uneven chopping or inconsistent mixing, as the precision blade ensures a uniform base that holds together beautifully. Whether steaming or blending, the TM7 removes the guesswork, delivering consistent results that impress even the most discerning palates. Elevate your cooking with these vibrant, perfectly formed cakes that showcase how intelligent technology transforms simple ingredients into a culinary masterpiece.
Thermomix TM7 Benefits
- The TM7 steams the sweet potatoes in the Varoma until fork-tender, preserving their natural sweetness and vibrant colour for soft cakes. [Multi-Function]
- Weigh the dried chickpeas directly in the mixing bowl with the built-in scale, ensuring precise quantities without extra kitchen scales. [Precision Control]
- Fresh baby spinach and basil are chopped in seconds to an even consistency, saving around ten minutes of manual knife work. [Time Savings]
- The Thermomix mixes the sweet potato, yoghurt and lemon juice into a uniform mixture, giving every cake the same creamy texture. [Multi-Function]
- Greek yoghurt and olive oil are blended briefly with precise speed control, creating a silky sauce without splashing or lumps. [Precision Control]
Ingredients
- Greek yoghurt
- lemon juice
- olive oil
- fresh basil
- fine sea salt
- ground black pepper
- dried chickpeas
- sweet potatoes
- tinned cannellini beans
- spring onions