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Tuesday, July 29, 2014

sweet potato corn cakes with garlic dipping sauce

9:18 PM

Sweet Potato Corn Cakes with Garlic Dipping Sauce. They’re so good that they make you wonder why other food even exists when flavors this bright and vibrant are possible. Amazing!
Ingredients
  • 3 lbs. sweet potatoes
  • 1 cup frozen corn kernels
  • 2 green onions
  • ¼ bunch cilantro (divided)
  • ¼ tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp salt
  • 1 large egg
  • ⅓ cup yellow cornmeal
  • 1 cup plain breadcrumbs
  • ½ cup vegetable oil (for frying)
  • 1 cup plain yogurt
  • 1 clove garlic
Instructions
  1. Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it’s soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
  2. Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
  3. Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
  4. While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve.
  5. After the sweet potato mixture has refrigerated, it’s time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.

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13 comments:

  1. I am wondering if these can be frozen ....perhaps make the patties, freeze with parchment paper between then fry up as needed ?

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  2. How many sweet potatoes are 3 pounds?

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    Replies
    1. It really depends on the size of the sweet potatoes. Most grocery stores have scales in the produce section where you can weigh how much you have. For me, four sweet potatoes would have been 3 lbs.

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  3. I made these and they were fantastic! The yogurt sauce makes it. Even my picky eaters were happy! This recipe had a surprisingly high yield though. Half the recipe resulted in 3-4 burger sized patties, which would have been 8 or so cakes if I had made them smaller like the recipe says. I served them in lettuce wraps with quinoa on the side and it was a filling dinner bursting with flavor! I only needed a tablespoon or two of oil though, nowhere near what is called for. Also, I used canned corn (drained and rinsed) instead of frozen, and added a teeny bit of water to account for the thawing of the corn. I added about 1/2 tsp water to my halved recipe.

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  4. Do you happen to have any calorie information on these? They look amazing!!

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  5. Replies
    1. I'm going to answer that yes they can. I often bake things like these (salmon patties, etc). I put 2-3T veg oil on a baking sheet and heat in the oven (350-- watch for smoking) you want the oil to get hot. Remove carefully from the oven. Place the formed patties on the sheet about an inch apart. Return to oven and cook for about 10 mins and check to see that they are browning on the bottom and firm enough to flip. Flip and cook for 10 mins more or until nicely browned. That's what I'm doing! :)

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  6. This is a really good recipe. It has room to play with. I'm adding a little more corn and some black beans next time. They freeze perfectly, wrap them individually.

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  7. If i do not have any sweet potato, could it work as well with the normal one?

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  8. This sounds like a great recipe!
    But link for Garlic Dipping Sauce links to Pizza Hut :-)

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  9. When we made these we fried some and they were pretty gooey and fell apart super easily. I also baked some on parchment paper in a 350 degree oven for around 40 min. They held together much better and had a crust. They didn't get as golden brown but that wasn't such a big deal.

    Next time I also think I'll roast the garlic before putting it in the sauce for a different flavor.

    ReplyDelete
  10. When we made these we fried some and they were pretty gooey and fell apart super easily. I also baked some on parchment paper in a 350 degree oven for around 40 min. They held together much better and had a crust. They didn't get as golden brown but that wasn't such a big deal.

    Next time I also think I'll roast the garlic before putting it in the sauce for a different flavor.

    ReplyDelete
  11. I make these all the time. I like to add a can of salmon. Super delicious

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