Sweet Potato Cakes

Sweet Potato Cakes

As a little break before the next asparagus dish, here's something I made some time ago and forgot to post about it. Which was not the fault of the recipe, since it's a tasty preparation for sweet potatoes rounded off with some tangy yoghurt sauce.

Sweet Potato Cakes

Adapted from Plenty by Yotam Ottolenghi


1 kg peeled sweet potatoes, roughly diced
2 tsp soy sauce
100 g flour
1 tsp salt
1/2 tsp sugar
1 bunch spring onions, chopped
1/2 tsp red chili, finely chopped

butter for frying

50 g yoghurt
50 g sour cream
1 Tbsp lemon juice
1 Tbsp coriander, chopped *
salt and black pepper

* Omitted.


Boil the sweet potatoes until very tender. Drain and set aside to cool.

Mix together all the ingredients for the sauce until it reaches a smooth consistency.

Transfer the sweet potatoes to a bowl and mash with a fork. Add all the other ingredients and mix until a smooth dough is formed. Add more flour if the dough is too liquidy.

Melt the butter in a frying pan. Using a spoon, place blotches of the dough into the pan and press down until they are about 2 inches in diameter. Fry on medium heat until nicely browned, about 6 minutes. Serve with the yoghurt sauce.


Jeanne said...

I'm fascinated by the yogurt sour cream sauce. It sounds perfect for veggie burgers too!

Elle said...

Both the cake and souce sound delicious. Come late summer I could see adding grated zucchini to the cake, too (but then I love summer squash :)

Joanne said...

I REALLY need to start cooking from Plenty because everything from his cookbook sounds so good! Love these!

George said...

I've done these, too. Couple of days ago. Awesome. I really dig this Ottolenghi guy!