Macadamia-Crusted Sweet Potato Cakes with Lemon Myrtle Aioli
Golden sweet potato cakes coated in crunchy macadamia nuts, served with a creamy lemon myrtle-infused aioli for dipping. This australian-inspired vegetarian (vegetarian) ready in about 30 minutes layers finely chopped macadamia nuts, chopped green onions, all-purpose flour 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.
Ingredients
- 2 medium (about 500 g), peeled and grated sweet potatoes
- 3/4 cup, finely chopped macadamia nuts
- 3, chopped green onions
- 1/4 cup all-purpose flour
- 1 large, beaten egg
- 1 tsp salt
- 1/2 tsp, freshly ground black pepper
- 3 tbsp olive oil
- 1/2 cup mayonnaise
- 1 tsp lemon myrtle powder
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Place 2 peeled and grated medium sweet potatoes (about 500 g) in a clean towel and squeeze out excess moisture.
- 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.
- 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.
- 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.
- 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.
- Step 6: Serve the sweet potato cakes hot with a generous dollop of lemon myrtle aioli for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Macadamia-Crusted Sweet Potato Cakes with Lemon Myrtle Aioli take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Macadamia-Crusted Sweet Potato Cakes with Lemon Myrtle Aioli?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Macadamia-Crusted Sweet Potato Cakes with Lemon Myrtle Aioli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Macadamia-Crusted Sweet Potato Cakes with Lemon Myrtle Aioli for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Macadamia-Crusted Sweet Potato Cakes with Lemon Myrtle Aioli vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
