TARGET HEALTHY EATING

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Sweet Potato Patty Cakes

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Ingredients

 

4 medium sweet potatoes

1 cup Panko (light Japanese crumbs)

2 large eggs, room temperature, lightly beaten

1 teaspoon prepared horse radish

2 Tablespoons finely chopped fresh mint

2/3 cup fresh cilantro, chopped

Pinch salt or to taste; pinch black pepper or to taste (optional)

2 garlic cloves, juiced

1 teaspoon Turmeric

Finely grated zest of 1 lime

Juice of 1 lime, plus additional, so get 2 limes

Olive oil, for cooking

 

Directions

 

1. Preheat the oven to 400 degrees F; position the rack in the middle. Bake, until soft when pierced with a knife, about 1 hour. Transfer to a cooling rack and allow to cool to room temperature.

2. While the potatoes are roasting, sauté the onion until transparent, in a pan with one spray of olive oil, stir while cooking. Then set aside

3. When the potatoes are baked and then cooled, scoop out the flesh and transfer to a large bowl.

4. To the potatoes, add the Panko, beaten eggs, horse radish, mint, cilantro, salt, pepper, turmeric, onion, garlic juice, lime zest and lime juice and mix well to incorporate. Cover and let sit for 1 hour or refrigerate until ready to cook.

5. In a large pan (preferably nonstick), set over medium heat, warm enough oil to cover the bottom of the pan until it shimmers.

6. While the oil warms, set a bowl of cold water nearby, with the sweet potato mixture next to it. Dip your hands in the water and then shape the patty; place the patty in the pan. Repeat with the remaining sweet potato mixture. You may need to do this in batches.

7. Cook the patties for about 3 minutes, or until the bottom is well browned. Gently, using a spatula, flip the patties over and cook for another 3 minutes.

8. Add a squeeze of lime juice (from a second lime) just before serving.

9. Have some fat-free sour cream on hand, in case someone wants a dollop of this with the sweet potato patties.

 

This time my dearest husband and sweet potato guinea pig, got to sample this recipe after the third adjustment, the Goldilocks affect.  Luckily, he was doing business in Europe for the first two attempts.  The first time I made these sweet potato patty cakes, they were too bland. The second time I included too much spice, and the third time, when I eliminated the onion and chili pepper, they tasted just right. He loved them; we both did.

 

Because these patty cakes are yummy hot or cold, they’re a perfect accompaniment for any summer meal and great as a snack. We had them with a simple poached salmon and green bean/blue cheese salad, which we both love. We’re in a wine rut; we can’t seem to stop drinking icy white wine, but things could be worse, right? No one’s complaining here.

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Enjoy!

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