Callaloo and sweet potato cakes

original blog post:



For the Sautee Callaloo

3 cups chopped callaloo

1 large tomato chopped

1 medium onion chopped

2 tablespoon coconut oil

1 bouillon cube

4 tablespoon water

For the cakes

Sautee callaloo

2 sweet potatoes boiled and mashed

1 egg

1 cup flour

1 tablespoon Onion powder

½ teaspoon Paprika

1 tablespoon Honey

Pam cooking spray

For frying the cakes

1 cup flour

2 cups panko bread crumbs

1 egg

1 cup milk

½ teaspoon salt

Enough oil for frying

For garnish

Chopped onion

Chopped scallion

Hot pepper




  • In a bowl crush the sweet potato into a fine mash.
  • In a saucepan heat the coconut oil and sauté the onions and tomatoes
  • Add the bouillon cube and callaloo mix
  • Add the water to the mix and cover, allow it to cook for 5 minutes
  • Add the sauté callaloo to the mashed sweet potato along with the egg, flour, onion powder, paprika and honey
  • The dough will be very sticky
  • Spray a baking sheet with non stick spray and spoon the soft batter unto the sheet
  • Spray your hands and press them down to form the cake shape
  • Place in the freezer and freeze until solid about 30 to 40 minutes
  • Once they are solid remove from the freezer, you can fry them all at once or make in batches. Store the unused portions in a zip loc bag in the freezer.
  • heat some oil in a pan to shallow fry
  • Beat together salt, milk and eggs
  • Place flour in a dish
  • Take the frozen patty and toss in flour dip in the egg wash and then into the panko
  • Place into the hot oil and fry on both sides until golden brown about 5 minutes per side.
  • Place on a cooling rack to cool
  • Serve garnished with scallion, peppers and onions, make sure to dip in tartar sauce and enjoy