Thai sweet potato paddies

lightroom insta.jpg


3 medium sweet potato grated (skin can be left on if organic)  

2 table spoons of coconut oil 

Zest of 1 lime 

1 cup of finely chopped coriander 

2 organic free range eggs beaten (you can also use flax eggs)  

1 tbsp of fresh chopped coriander 

2 tbsp of buckwheat flour 

2 tbsp of almond meal 

1 tbsp of honey 

1 tsp of celtic salt 

1 kaffir lime chopped finely (I use a mortar and pestle to enhance the flavour) 

1/2 leak chopped finely

1 clove of garlic crushed 

1/2 tsp of ginger power 

1/2 tsp of turmeric powder 

White sesame for rolling in (optional) 


  1. Pre-heat the oven to 180 (fan-forced).

  2. Line baking tray with baking paper. 

  3. Grate sweet potato, place in a bowl and mix in 1 tsp of sea salt. Leave for 15 minutes. Then, drain the sweet potato by squeezing with a towel (I use a hemp cloth- cotton or even a chux is fine). Use some strength here! Discard liquid. 

  4. In a fry pan on medium heat, add coconut oil, leak, garlic, ginger and turmeric powder.

  5. Mix everything together in a large bowl.

  6. Using wet hands create paddies and place on a lined tray

  7. Roll in white sesame (optional) 

  8. Place in oven for approx. 25 minutes. Check if it needs a little longer (should be brown on the bottom)

Spice up your life