1. Peel and dice the sweet potato; steam for about 10 minutes until soft.
2. Drain and mash the sweet potato in a bowl.
3. Crumble the tofu and combine it with the mashed sweet potato.
4. Gradually mix in the rice flour along with salt and black pepper to form a cohesive batter.
5. Heat the olive oil in a non-stick pan over medium heat.
6. Shape the mixture into small patties and fry them for approximately 3 minutes on each side until golden and crispy.
7. Place the patties on a paper towel to absorb excess oil before serving warm.

Summary

This adult-friendly dinner recipe blends the natural sweetness of steamed sweet potato with protein-rich tofu, all bound with rice flour, creating deliciously crispy cakes.

Storing Options

Refrigerate any leftovers in an airtight container for up to 2 days; reheat in a non-stick pan for best results.

Allergies

Contains soy from tofu and may affect those sensitive to rice flour; adjust seasonings if sodium intake is a concern.

Side Effects

High salt levels may not be suitable for individuals on a low-sodium diet; consume in moderation.