Sweet Potato Corn Cakes

These tasty little patties I read about on the blog, BESTFOODBOOK. But, as usual, I changed up some of the ingredients to put my own spin on it.

Ingredients

  • 2 good size sweet potatoes (I tried white sweet potatoes just for kicks. Didn’t taste much different.)
  • 1 cup frozen corn kernels
  • 3 green onions
  • A handful of chopped cilantro (plus a little extra for the dip!)
  • 1 large egg
  • ⅓ cup cornmeal
  • 1 cup plain breadcrumbs
  • ½ cup olive/vegetable oil (for frying)
  • ¼ tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp salt
  • Dash of pepper and other seasonings (I used an Italian mix)

Dipping Sauce:

  • 1 cup plain yogurt
  • 1 garlic powder
  • A generous pinch of cilantro (finely chopped)
  • Dashes of salt and pepper

Execution:

Foto Mar 07, 7 49 35 PM

Cook the sweet potato and scoop out the mash into a bowl. I just put them into a microwave one at a time for 5-6 minutes. Poke multiple holes into the potato with a fork before cooking. p.s I did not try and cut it into a heart. It honestly just happened 😛

Foto Mar 07, 7 59 48 PM

Add all of the seasonings, cilantro, green onions and corn. Take a wooden spoon and mix. Next add the cornmeal, breadcrumbs and egg. Mix. Note: whisk the egg in a separate bowl first. It’ll make things easier. I also ended up using my hands to assure it all combined well. Refrigerate for 20-30 minutes so that the breadcrumbs can absorb the moisture. This helps the patty stay together.

While that’s sitting, you can make the sauce. You make as much as you would like, since you simply put all of the ingredients into a bowl and stir. You can taste it as you go, and add anything necessary.

After a half hour has gone by, heat up a pan of oil and start making your patties! I just grabbed it by the handful, and shaped it into the form of a patty.

Foto Mar 07, 9 10 23 PM

Depending on how much you put in for the first round, you may need to add more oil to the pan as you make more cakes. The oil helps it brown.

Foto Mar 07, 9 14 28 PM

Top it off with the garlic sauce and enjoy!

Foto Mar 07, 9 19 36 PM

Yield: 8 cakes

I kept them refrigerated for 4 days. Probably last a week if they aren’t eaten beforehand.

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