I’m not so happy today, I’ve managed to injure my calf with bad technique whilst doing a clean and jerk when I was tired. So that’s b*ggered up my training for the next few days. And this morning I broke my blender.
I’m also a little bit jealous of all the love this cat is getting.
To cheer myself up I’m just going to cook and eat more yummy stuff (although obviously nothing that requires blending). These sweet potato cakes are seriously awesome for breakfast, especially if you need a bit of a carb boost after your workout. Make up a batch the night before and grab them on your way out of the door in the morning. They are also great as a side dish with your lunch or dinner, or even as a snack.
What you need:
2 sweet potatoes (medium to large sized)
4 spring onions
1 tsp ground cumin
½ tsp freshly grated nutmeg
salt and freshly ground black pepper
ghee or butter
How to make them:
Peel the sweet potatoes and cut them into cubes.
Place in a pan of boiling water and simmer until soft.
Put them in a large bowl and mash with a fork or potato masher.
Chop the spinach and spring onions.
Heat a little ghee or butter in a pan and gently cook the spinach and spring onions until the spinach is just wilted.
Add these to the mashed sweet potato.
Add the cumin, nutmeg, salt and pepper and mix thoroughly.
Break the egg into a small bowl and beat lightly.
In a large frying pan, gently heat some more ghee or butter until melted. Coat the pan with the fat then turn off the heat.
Make little round balls with the sweet potato mixture, then flatten, dip into the egg and place directly into the frying pan.
Add as many as will fit in a single layer not too close to each other, then turn on the heat and cook for about a minute on one side.
Gently turn over and cook the other side. Turn back over if you need to.
Once the first batch is cooked, add the next batch to the pan and cook. Try to resist eating the first batch while the next one is cooking.
Eat them up, or cool and refrigerate to save for breakfast.