Crispy Sweet Potato Cakes : Recipes

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I had some garnet yams left over last week, so I decided lớn make them into cakes. These were so successful that I will go out of my way to prepare them again!


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Yummy và crunchy – sweet potato cakes ready to serve.

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IngredientsOne large, baked yam or sweet potato cut into cubes – about 2 cupsOne fennel bulb, cored and chopped into medium pieces4 scallions – trắng parts and some greens, chopped2 Eggs beatenPanko bread crumbs – about a cupOlive OilSeasons of choice – I used a quarter teaspoon each of cumin, smoked paprika, salt và freshly ground pepper

Pour a bit of olive oil in a sauté pan và cook the scallions và fennel over medium heat for about five or six minutes, stirring.

In a bowl, put the chopped yam/sweet potato, the cooked scallions and fennel, and the beaten egg. Mix well but don’t mash the potatoes.


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Here is how the mixture will look.


Put some oil in a clean fry pan và warm it for cooking the cakes.

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Here’s the secret to lớn making these cakes crunchy: This set will be soft so gather up about a half cup in one hand và pat it into a cake shape as best you can. Sprinkle with the Panko crumbs on the side that’s facing up while in your hand and then plop that, bread-crumb side down in the pan. (Be careful not to lớn have too much oil or it might splash up và burn you.) Once the cake is in the pan, sprinkle the side that’s facing up with more bread crumbs.

Repeat this for all the cakes.


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Here is how they look when cooking before they have been flipped over.


Cook on medium heat for about ten minutes or until the cakes start lớn get firm enough so you can get a spatula under them without them falling apart or changing shape. Be patient and let the egg firm up before you start lớn flip them. You can turn the heat down if necessary so they don’t get too brown. Flip them over and cook for another five khổng lồ ten minutes. Serve immediately or save and heat in the oven before serving.

We found that the panko crumbs made these a great combination of crunchy on the outside and smooth in the center. You can serve them as is or with a sauce of some sort. (We tried hot sauce, fish taco sauce & barbecue sauce and all of them were great. They were also good plain.)

These would also be great with grated fresh ginger added khổng lồ the scallion & fennel mixture.


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