JERK SPICED VEGAN BEANCAKES
Want to cook up some delicious Carribbean food at home? Try this delicious recipe by Adrian Luckie, owner of Mama’s Jerk, Deptford Market Yard, which appear on the menu daily, served in their salads, cocobuns and rotis:
Sweet Potato x 3 medium size
Grated Coconut x 100g
Fresh Thyme x 1 bunch chopped
Parsley x 1/4 bunch chopped
Scotch Bonnet Pepper x 1/2 chopped
Kidney Beans x 1 small tin
Black Eyed Peas x 1 small tin
Salt & Black Pepper x pinch
Jerk Marinade x 50g
Breadcrumbs x 200g (Can be Gluten free)
Coconut Oil x 6 tablespoons
Roast sweet potatoes in a hot oven or BBQ drum until the skin is crispy and easy to peel for approx 20/30 min.
When cooled down mash the potato flesh then add all the additional ingredients except the coconut oil.
Shape the mash mixture into medium sized cakes then leave in the fridge. If the mixture is not dry enough, add more breadcrumbs.
In a regular nonstick frying pan, heat up a few spoons of the coconut oil and add the cakes. Cook on each side until golden brown.
Serve with a tropical salad, as a vegan burger filling or in vegetarian wraps.