The perfect guilt-free snack: personal trainer shares how to make crispy potato cakes at home with a healthy twist
- A personal trainer from Sydney shared how to make sweet potato cakes
- Luke Hines shared the easy recipe with his 98,000 Instagram followers
- The method is easy to follow and requires making a simple tasty batter
- The potato cakes are poured into the batter before cooking
A personal trainer has revealed his easy recipe for making crispy sweet potato cakes with rosemary at home.
Luke Hines, from Sydney, shared the recipe with his 98,000 Instagram followers and used a handful of ingredients – including sweet potato, coconut oil, sea salt and tomato sauce.
He also made a delicious rosemary batter to top the sweet potato slices before frying.
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The recipe is easy to follow and the end result looked perfectly crispy (photo)
Sydney personal trainer Luke Hines (pictured) shared the easy recipe with his Instagram followers
To make the gluten free tater tots, Luke started by cutting the potatoes at a slight angle to form 10mm thick ovals.
The sweet potato slices were cooked in a pan of boiling water for three minutes before being drained and cooled.
While the potatoes cooled, Luke made the batter by mixing arrowroot flour, almond flour, water, sea salt, and dried rosemary in a bowl until a smooth batter was formed.
“Heat coconut oil in a large, heavy-bottomed skillet over medium heat until a little leftover batter sizzles when you drop it,” Luke wrote online.
“Working in batches, dip each potato slice in the prepared batter to coat well, let the excess drip off, then lower gently into the oil and cook for three to four minutes on each side, or until golden brown all over.”
Luke is known for sharing healthy recipes and meal ideas on social media
He then transferred the cooked tater tots to a plate lined with paper towels to drain.
The potato cakes should be served immediately with a generous amount of salt and tomato sauce.
The end result looked perfectly crispy and would make an ideal afternoon or evening treat.
Hundreds of Instagram users flooded the comments after the much-requested recipe was shared.
Many joked about the gap between naming the snack potato shells compared to tater tots.
How to make sweet potato cakes at home:
- 2 extra large sweet potatoes
- 125 ml (1/2 cup) coconut oil
- Sea salt
- Tomato sauce, to serve (optional)
For the batter:
- 375 ml (1 1/2 cups) filtered water
- 270 g (2 1/4 cups) arrowroot or
- tapioca flour
- 100g (1 cup) almond flour
- 1 1/2 tablespoons sea salt
- 1 1/2 teaspoons dried rosemary
Cut the sweet potatoes with a sharp knife into thick oval shapes of 7 to 10 mm
Lower the sweet potato slices into a large pot of boiling water and cook for 2-3 minutes. Drain and spread to cool
While the potato slices are cooling, make the batter
Mix the water, arrowroot or tapioca flour, almond flour, salt and rosemary in a bowl until smooth
Transfer the batter to the refrigerator and let it sit for 5 to 10 minutes, or until the potato slices are cool enough to handle
Heat coconut oil in a large heavy-bottomed skillet over medium heat until some leftover batter sizzles when dropped
Working in batches, dip each potato slice in the prepared batter to coat well, drip off the excess, then carefully lower into the oil and cook for 3 to 4 minutes on each side, or until golden brown all over.
Transfer the cooked potato cakes to some kitchen paper to drain
Serve the potato cakes immediately with a good pinch of salt and some tomato sauce
Source: Luke Hines