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spiced chard & sweet potato cakes

spiced chard & sweet potato cakes

This recipe came about after a surplus of chard in the vegetable patch that needed using up. I had previously just steamed the chard and used as a side dish, but the family weren't keen on the earthy taste so I needed to be more imaginative. This is the result and it worked. Husband gave it a big thumbs up!



makes 8 cakes


750g sweet potato
1 large onion, finely sliced
 olive oil
1 teaspoon black mustard seeds
1 teaspoon ground cumin
1 teaspoon ground turmeric
130g rainbow chard
salt and pepper



  • Preheat oven to 180°C

  • Peel the sweet potatoes and put in a large saucepan, cover with boiling water and then simmer for 20 minutes until tender.

  • Meanwhile, heat 1 tablespoon of oil in a medium frying pan and fry the onion until soft and translucent.

  • Add the mustard seeds, cumin and turmeric, stir and cook for a few minutes.

  • Finely chop the rainbow chard and add to the spicy onion mix.

  • When the sweet potato is cooked, drain well and then return to the pan and mash until smooth.

  • In a large mixing bowl, mix the potatoes and spicy onion mix.

  • Season with a generous pinch of salt and pepper.

  • Form the mixture into 8 even-sized cakes.

  • Heat 2 tablespoon of oil into the frying pan and fry the cakes 4 at a time for 3-4 minutes each side. Then carefully lift and place on a baking tray.

  • When all the cakes are fried, put the baking tray in the oven and bake for 15 minutes.

  • Serve with a side of salad or a poached egg.


The Health Boost Tip

Chard is an excellent source of magnesium, iron, copper, manganese and potassium and is a good source of zinc, calcium and phosphorus. We all need to make sure we are eating more green, leafy vegetables and chard is an excellent example and deserves a place on any healthy plate.

Download a printable version here

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