Baby eggless version of yam cake collection 1. Yam and purple sweet potato cake. Steam and press the yam into a puree. Steam and press the purple sweet potato into a puree. Take a piece of yam and pat it into a small cake. The purple sweet potato is rolled into a small ball and placed on top. Tighten the mouth.

, pat into small cakes, cut with a knife, sprinkle with black sesame seeds, put into a non-stick pan brushed with oil, and fry until both sides are golden and cooked.

2. Yam and Apple Cake: Steam the yam and press it into puree. Cut the apples into shreds and add the yam puree. Stir evenly and pat into a small cake shape. Put it in a non-stick pan brushed with oil and fry until both sides are golden and cooked.

3. Yam and seasonal vegetable cakes. Steam the yam and press it into a puree while hot. Blanch the seasonal vegetables and set aside. Add the seasonal vegetable pieces into the yam puree and stir evenly. Pat into a small cake shape. Put it into a non-stick pan with oil and fry until both sides are golden.

Once yellow and cooked through.

4. Yam and sweet potato cake. Steam the yam and press it into a puree while it is hot. Steam and press the sweet potato into a puree while it is hot. Take a piece of yam puree and pat it into a small cake. Form the sweet potato into a small ball and put it on top. Pinch it tightly and then pat it into a small cake.

Cut a knife, sprinkle some black sesame seeds, and fry until golden brown on both sides.

5. Yam and Sydney Pear Cake: Steam and press the yam into puree. Wash and shred the pears. Add them to the yam puree. Stir evenly. Shape into small cakes. Place in a non-stick pan with oil and fry until golden on both sides.

When cooked, it is nutritious and delicious.

6. Yam Cranberry Cake: Steam and press the yam into puree. Chop the cranberries and add the yam puree. Stir evenly and pat into small cakes. Place in a non-stick pan with oil and fry until golden brown on both sides.

Just see through.