Make your own Mama’s Jerk!
Cook up a storm with these Spicy Vegan Beancakes
 As well as the classic Jerk Chicken, Mama's Jerk also serve vegan & veggie options


Want to cook up some delicious Carribbean food at home? Try this delicious recipe by Adrian Luckie, owner of Mama’s Jerk, Deptford Market Yard, which appear on the menu daily, served in their salads, cocobuns and rotis:


Sweet Potato x 3 medium size

Grated Coconut x 100g

Fresh Thyme x 1 bunch chopped

Parsley x 1/4 bunch chopped

Scotch Bonnet Pepper x 1/2 chopped

Kidney Beans x 1 small tin

Black Eyed Peas x 1 small tin

Salt & Black Pepper x pinch

Jerk Marinade x 50g

Breadcrumbs x 200g (Can be Gluten free)

Coconut Oil x 6 tablespoons


Roast sweet potatoes in a hot oven or BBQ drum until the skin is crispy and easy to peel for approx 20/30 min.

When cooled down mash the potato flesh then add all the additional ingredients except the coconut oil.

Shape the mash mixture into medium sized cakes then leave in the fridge. If the mixture is not dry enough, add more breadcrumbs.

In a regular nonstick frying pan, heat up a few spoons of the coconut oil and add the cakes. Cook on each side until golden brown.

Serve with a tropical salad, as a vegan burger filling or in vegetarian wraps.

 Adrian Luckie, pictured in his Mama's Jerk restaurant at Deptford Market Yard

For more info on the brilliant Mama's Jerk, the other street food, drinks and shopping options at Deptford Market Yard, or if you just want to find out how to get here, visit our website or follow us on social media. See you soon!