5.08.2011

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

Ingredients:

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.

Method:

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.

4 comments:

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!