Macadamia-Crusted Sweet Potato Cakes with Lemon Myrtle Aioli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden sweet potato cakes coated in crunchy macadamia nuts, served with a creamy lemon myrtle-infused aioli for dipping. This Australian-inspired vegetarian recipe, ready in about 30 minutes, layers sweet potatoes, macadamia nuts, green onions into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 peeled and grated medium sweet potatoes (about 500 g) in a clean towel and squeeze out excess moisture.
  2. Step 2: In a large bowl, combine the grated sweet potato with 3/4 cup finely chopped macadamia nuts, 3 chopped green onions, 1/4 cup all-purpose flour, 1 beaten large egg, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Mix until well combined.
  3. Step 3: Heat 3 tbsp olive oil in a large non-stick skillet over medium heat. Shape the mixture into 8 patties about 3 inches wide and place in the pan.
  4. Step 4: Cook the cakes for 4-5 minutes on each side until golden brown and cooked through, turning carefully to keep the shape intact.
  5. Step 5: Meanwhile, in a small bowl, mix 1/2 cup mayonnaise with 1 tsp lemon myrtle powder and 1 tbsp fresh lemon juice until smooth and creamy.
  6. Step 6: Serve the sweet potato cakes hot with a generous dollop of lemon myrtle aioli for dipping.

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