Sweet Potato Cakes

This is a handy fridge to feast meal that takes about and hour and will go really nicely with a glass of Pencarrow Estate Pinot Noir.

Ingredients- makes 10

• 500g orange sweet potato (kumara), peeled, coarsely chopped
• 2 whole vine ripened tomatoes sliced thickly
  
• 1 egg lightly beaten
  
• 2 teaspoons fresh rosemary finely chopped.
• 2 tbs plain flour
• olive oil spray
  
• 1/4 cup Finely grated Parmesan, extra to garnish
• Good knob of butter
  
• 1 handful of baby spinach or rocket(30grms), to serve
• Juice of 1 whole Lemon
  

Method - prep time 1 hour

1. Cook the sweet potato in a saucepan of salted boiling water for 10 minutes or until tender. Drain. Return to the pan. Mash with butter until smooth. Transfer to a bowl. Place in the fridge for 30 minutes to chill.
2. Add the, rosemary, Parmesan and egg to the sweet potato and combine. Season with pepper. Divide the mixture into 10 portions and shape each portion into a patty.
   
3. Dust with flour.
   
4. Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place extra Parmesan on a plate. Press patties in Parmesan to coat. Place on the lined tray. Spray with olive oil spray. Bake in oven, turning once, for 30 minutes or until golden. Divide among serving plates.
5. Stack with thick slices of tomato and spinach garnish with a little of the leftover cheese and a quick drizzle of lemon around the outside of the dish

Hints; This is a dish that is versatile, So easy to prepare the kids could do it and you could drink it with White or Red. A nice marsanne, savvy or the above mentioned Pinot Noir works brilliantly.
You could also add some feta and balsamic to this recipe if you wished for added flavour.