Recipe: Sweet Potato Cakes
Sweet potato cakes on this meatless Monday. They are great as a snack, or as dinner with a salad. They are hearty and flavourful…hit the spot, especially when you’re in the mood for pub food and you don’t want to leave home. Try these and let me know what you think!
Ingredients
- 3 pounds of sweet potato
- 1 cup of corn
- 2-4 green onions
- handful of cilantro
- 1/4 teaspoon of chili powder
- 1 teaspoon of cumin and salt
- an egg
- 1/3 cup of cornmeal
- 1 cup of breadcrumbs
- 1/2 cup of canola oil
First, wash your sweet potatoes. 3 pounds is about 2 large sweet potatoes.
Next, cube the sweet potato and bake at 400 degrees until soft. Then, gather all of you ingredients. Combine everything, except the canola oil, together and mash it. Ensure it’s all well mixed.
Form the mixture into crab cake like portions. Form them in the palm of your hand, using your thumb to make the edges smooth and neat.
Time to fry them up. In a big pan add the canola oil and get it nice and hot. Cook the cakes for about 3 minutes per side. Be sure you leave yourself enough room to turn them over.
Once they are cooked, place them on a paper towel to soak up the remaining oil.
Time for sauce. You can eat the plain if you like, but they are so good with one of these two sauces. You’ll need 1/2 a cup of mayo with a few dashes of chili powder. Or, try 1/2 cup of plain greek yogurt with about a teaspoon of chopped garlic. Both are great.
Done!
Time to eat up.
These sweet cakes are so good for leftover lunch, too. The recipe makes about 15 and I can usually eat about 2-3…sometimes 4 if I’m super hungry. They are good cold and warmed up.
Try them and I’ll see you again soon.
Recipe
Sweet Potato Cakes
Ingredients
- 3 lbs of sweet potato
- 1 cup of corn
- 2-4 green onions chopped
- handful of cilantro chopped
- 1/4 teaspoon of chili powder
- 1 teaspoon of cumin and salt
- 1 egg
- 1/3 cup of cornmeal
- 1 cup of breadcrumbs
- 1/2 cup of canola oil
Instructions
- Cook the sweet potato until it's soft.
- Chop the green onions and cilantro.
- Mix everything, except the canola oil, together - mash well.
- Form the mix into small cakes - use the palm of your hand and thumb to make them nice and neat.
- Heat the canola oil in a large pan and fry each cake for 3-4 minutes per side.
- Be careful not to overcrowd the pan as you'll want to ensure you have room to flip them.
- Place them on a paper towel when they are done cooking to soak up the remaining oil.
- Serve with your favourite dipping sauce.
- Eat.
