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!
Servings: 15 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.