Sweet potato cakes with kimchi mayo from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 22) by Meera Sodha

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Notes about this recipe

  • Bessp on July 05, 2025

    These cakes were delicious, but very fragile. I tried adding an egg for some structure, it helped a little. The sauce was quite nice, especially considering how simple it was to make. I only used half a serrano, I probably could have gone with the whole thing as they ended up not being spicy at all. We served with steak, because we like steak. It went really well, and the sauce complemented both.

  • ALawson25 on June 05, 2025

    Really enjoyed this recipe, good level of spice and the kimchi mayo was delicious. Served with crisp gem lettuce. Serves 2 as a light main.

  • soval96 on December 11, 2024

    Very tasty, really great for meal prep lunches. Personally found they broke up quite easy whilst cooking so have to be very careful

  • Hellyloves2cook on February 27, 2023

    Have made these a few times already. Very nice !

  • fbcd on October 03, 2022

    I found the corn sweet potato combination too sweet. Next time I would try it with green bell pepper instead of corn. My kimchi is not that hot, so I would add some chilli flakes, but the resulting sauce was nice an I used the leftovers with burgers later in the week.

  • Dinovino on March 31, 2022

    Can substitute pumpkin for sweet potato. Very tasty mayo.

  • Hellyloves2cook on June 16, 2020

    Husband made this and as the eater I can say these potato cakes were really very nice. Will definitely be making these again in our household.

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