Asparagus and Corn Sweet Potato Cakes

I've been on a bit of a corn kick lately... Have you noticed?! And it's going to get worse too since it's almost grilling season! Keyword there is "almost" since it snowed yesterday... Come on Mother Nature! It's the middle of April.... Let's hope the warm weather comes back ASAP.


Ok, back to the food... So why the corn kick? Because it's just so crunchy and delicious. You know what else is crunchy and delicious? Asparagus! The crunchy freshness of corn and asparagus are perfect mixed together between chunks of mashed sweet potato. Mmmhmmmm.


After all the veggie goodness is mashed together then we get to sauté them into crispy veggie cakes topped with dill aioli!


Asparagus and Corn Sweet Potato Cakes

Makes about 18 cakes. 52 calories per cake.


- 1 bunch of asparagus

- 1 1/2 cups frozen corn

- 1 medium sweet potato, peeled and cut into cubes

- 1 egg

- 3/4 cup breadcrumbs

- 1 tsp dried thyme

- 1 tsp sea salt

- 1/2 tsp freshly ground black pepper

- coconut oil


1. Boil 12 cups of water in a large pot over high heat then add sweet potato cubes and cook for about 10 minutes or until tender. Drain the cubes and mash in a large bowl or in a food processor.

2. Boil 1/2 cup of water in a small saucepan over high heat then add frozen corn, cover and bring rapidly to a full boil. After the corn reaches a full boil, lower heat and cook gently until just tender (about 5-7 minutes). Drain corn and add it to the bowl with the mashed sweet potatoes.

3. Rinse the asparagus, trim off the ends and discard. Chop remaining asparagus into thirds and mince in a food processor.

4. Add the minced asparagus to the bowl from above along with the egg, breadcrumbs, thyme, sea salt and pepper then mix until well combined.

5. Scoop about 1/4 cup of veggie mixture and form into a ball then set aside on a large plate, repeat until the mixture is gone.

6. Heat 1 tbsp coconut oil in a large skillet over medium high heat. Add veggie balls to the pan, flatten with your spatula into 1/4 inch thick patties and cook on each side for about 3-4 minutes or until nicely browned and crispy. Repeat this process until all the cakes are cooked. You may need to add more coconut oil to the skillet between batches.

7. Sprinkle salt and pepper over the cakes and garnish with dill aioli (see below!)

Dill Aioli:

Makes 1/2 cup dill aioli. 10 calories per teaspoon.


- 1/4 cup sea salt and cracked pepper fat free olive oil mayo

- 2 large garlic cloves, minced

- 1 tsp dried dill

- 2 tsp fresh lemon juice


1. Combine mayo, garlic, dill and lemon juice in a small bowl and stir well

2. Top cakes with dill aioli and enjoy!


These are veggie on veggie madness cakes! SO good. Eat them now.

- A