Sweet Potato Cake Patties with Lemony Slaw | The First Mess (2024)

I stumbled upon your blog just yesterday, and instantly fell in love with your recipes! I made this for my partner and I tonight and I have to say it was delightful. Such a lovely meal!

I make these all the time. They come together pretty quick, and I love the flavor combination. the old bay and sweet potato combo is never one I would have done, but it tastes great. Love the sauce as well, but I’m a sucker for any lemon tahini anything. The only thing is, when I started making these, I didn’t have psyllium husk or hemp seed, so I subbed those both for a tablespoon of chia seed, and now that’s what I do as a matter of course. I’m only adding this comment in case someone was in a similar situation, ingredient wise, and was on the fence. They’re great!

Hi, I have a sesame allergy- Do you think plain yogurt could substitute for the Tahini? Thank you!

Hello! Excited to try this recipe next week. I have a sesame allergy and can’t use tahini. It won’t be the same, but do you think plain yogurt would work? Thank you!!

This recipe is truly incredible. I love making a batch and eating on them throughout the week, for any meal! I also add whatever sounds good to the patties, and have had success with finely chopped kale and beet greens/stems when I don’t have parsley. Roasted pumpkin seeds are also a lovely crunchy addition. Last time I made this I slow roasted some in-season cherry tomatoes until nice and jammy, then topped the patties along with that spot-on sauce. Exquisite. Thank you for such a wonderful recipe…one of my all-time vegan favorites!

I really love this recipe. It will be on regular rotation from now on. I replaced the Old Bay seasoning by some Southwestern spices mix (cause I didn’t have Old Bay seasoning) and it was delicious! Thanks for the great recipe.

This was great. I really loved the tahini dressing and slaw in particular.

Do you have the nutritional content for these recipes listed anywhere? For those of us with health concerns that need to track those numbers! :) These look delicious!

Just made these for lunch & they’re absolutely delicious! Perfect for a warm autumn day. Mine turned out beautifully – just like the pictures. Thanks for sharing your creativity & love of food! Pity some folks are hateful about freely shared intellectual property.

Just made these and they’re great, really tasty. No old bay in the UK but didn’t seem to matter to the taste. Subbed flax for psyllium husk and they held together perfectly. Thanks Laura!

Made these today- left out cornhusk and Old Bay because I didn’t have on hand. They were still delicious! Thank you!

I too struggled to get these crispy in the oven, so I just threw them in the air fryer and had great success! Delicious.

I’m just curious about why the water for the sauce needs to be ice cold.

Cannot wait to try these!

The picture and recipe are deceptive. There is ZERO way in the universe the patties are that crispy all around in an oven. That’s either a fake picture or deep fried. I tried it anyways, and to no surprise of mine- it’s one giant piece of mush. And no. I didnt do anything wrong. And I’m a super experienced and super successful cook. At least on recipes that dont misrepresent themselves. I would prefer you admit to the truth than pretend this outcome can be achieved without a lot of oil. Total waste of time.

Hi, What can I use in place of the nutritional yeast?

How much cooked quinoa is this? In recipes with cooked grains, etc., it would be great to know measurements after cooking – super for those who batch- or pre-cook quinoa. Thanks!

Hi Laura – I’ve never commented on anything before but I’ve made these three or four times now. For some reason I can never follow recipes exactly, always adding a little, leaving out a little. But my last attempt was so good… I shaped them more like croquettes (no psyllium husk) and i also added dried chilli. As the UK doesn’t have things like Old Bay I had to make it from a recipe. Anyway it was all spectacular even though I multiplied it by three and I no longer use oil. I’ve found that a beautiful firm pointy white cabbage with peas and chopped spring onions in the tahini dressing is a revelation and that is now made at least twice a week. This recipe and your cauliflower in a green tahini dressing are my two favourite recipes (plus a good creamy curry of course) of all time. I love your cookbook and no one has more beautiful or enticing photos

Hi Laura, your sweet potatoes look like it is cook in the oven. Can you tell me how you cook it ? And thank you so much for your delicious recipes and nice pictures. Nicole

Wow, these look fantastic! I am not a huge fan of quinoa but thinking millet might sub in here just fine?

I made it today and the taste is amazing! Thank you for this recipe and clear instructions!

Wondering if I could double this and freeze some? Maybe just cook them all, and cool
on a tray, freeze then bag? and reheat at 350?
What do you think?
Thank you! LOVE your cookbook and your blog!!

I’m feeling that same energy this week! Getting lots done, but also finding it hard to focus on one thing at a time. Favourite fall crop – I’m still loving the last of the heirloom tomatoes and using them everywhere I can. It’s like the last little taste of summer before the seasons change. I’m making a crostata with them for dinner tonight!

These look great. Thanks so much, that’s dinner sorted for tomorrow!

Sure would be nice if this site published the nutritional value of the recipes.

Is there any workable substitute for the psyllium husk? Thanks!

Yum yum yum!!! These look so good. And the shots are GoRgEoUs!

I only have lentils on hand, do you think it would go okay with that sub?

Stealing the slaw recipe to have tonight with my dinner and saving the sweet potato cake for another time!