Quick and Easy Sweet Potato Cakes

Whew!! It seems like all the hubbub of the Holidays is just now starting to wane.  I feel like I have been in the kitchen since October.  It has been a lot of fun, though. In the past few weeks I have sampled dozens of dishes that really let sweet potatoes shine.  Sweet potato pies, cakes, casseroles, pancakes, quiche and more.  No matter how our sassy sweets are served, they are always guaranteed to be one of the healthiest (and most delicious) foods you can eat.Rich in vitamin A and beta-carotene, the sweet potato offers complex carbohydrates along with tons of antioxidants.  Plus they are high in fiber and have a lower glycemic index than white potatoes.
Even after all that time in the kitchen, I still look forward to cooking up tasty meals. But I am happy to keep it simple for a while.  That is why I fell in love with this recipe. Don’t let exotic ingredients like chickpea flour fool you. This recipe is super easy to make.  Prep time is less than 10 minutes and the results are delicious.  The warm Indian spices are a perfect way to keep the cold of winter at bay.  For a special treat, serve with Biryani Rice.

Crispy Sweet Potato Cakes

Ingredients

  • 2 cups cooked sweet potatoes
  • 1/2 cup chickpea flour
  • 1 tablespoon garam masala
  • 1 tablespoon grated fresh ginger
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh cilantro leaves
  • 2 tablespoons yogurt
  • 2 tablespoons oil
  • Mango chutney, for serving, recipe follows

 Mango Chutney

  • 1/4 cup pineapple juice juice
  • 3 tablespoons chopped red onion
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chat masala (or curry powder)
  • 1/4 teaspoon salt
  • 1 large mango, cut into chunks

Directions

Mash the sweet potatoes in a bowl and then add the chickpea flour, garan masala, ginger, salt, cilantro, and yogurt. Mix well and then form into small patties about 2-inches in diameter.  Heat the oil in a large nonstick skillet over medium-high heat and cook the patties in batches so they have plenty of room to fry. Cook for about 2 minutes on each side, or until they are golden and crispy and cooked through.

Yield: 14 cakes

Chutney
Place the juice, onion, cilantro, chat masala, and salt in a food processor and process to a paste. Add the mango and pulse until the chunks are coarsely chopped. Chill until ready to serve.

 

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