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Amaranth and Sweet Potato Cakes

Amaranth and Sweet Potato Cakes

These Amaranth and Sweet Potato Cakes are lovely served with a mix of 250ml of natural yogurt, a tablespoon of lemon juice and a hand full of chopped mint.

  • 2-3Serves
  • 30Mins

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1. In a small saucepan, add 1½ cups of water to the amaranth and salt, and stir thoroughly. Bring to a boil, cover, reduce heat, and simmer for 20 minutes. The amaranth will be the consistency of a thick porridge. Cover and let stand for 5 minutes.

2. In a mixing bowl, stir together amaranth, gluten free flour, sweet potatoes, scallions and herbs. The batter will be very thick.

3. Heat oil in a frying pan over medium heat. Using more oil will give a crispier but also greasier pancake. Lightly coat cakes with a dusting of flour and cook pancakes 2-3 minutes on each side, until golden. Leave cooked cakes on paper towels until ready to serve. The mix should make about 5 pancakes.


  1. 95g of Sowan's Amaranth
  2. 30g of gluten-free Flour, plus extra for dusting pancakes
  3. 1 medium Sweet Potato, peeled and grated
  4. 60g Scallions, chopped
  5. 1 tablespoon of chopped Coriander or Parsley
  6. Pinch of Sea Salt
  7. Sunflower Oil for cooking