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Sweet Potato Cakes |
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Ingredients: 1 8-ounce red-skinned sweet potato 1 8-ounce russet potato 3 tablespoons grated onion 2 eggs, beaten to blend 2 tablespoons finely chopped fresh cilantro, plus sprigs for garnish 1 tablespoon all-purpose flour 2 tablespoons curry powder 1 teaspoon sea salt 2 tablespoons vegetable oil 1 cup Greek-style yogurt* Directions: Preheat oven to 300 degrees. Peel both potatoes and coarsely grate into medium bowl. Place grated potatoes and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly. Line baking sheet with paper towel. In large skillet, heat oil over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture for total of 8 pancakes. Place pancakes on plates. Spoon yogurt, then chutney atop pancakes. Sprinkle with freshly ground black pepper; garnish with cilantro sprigs. Bob's Note: Greek-style yogurt is a thicker yogurt, sold at some supermarkets and at specialty food stores and Greek markets. If unavailable, you can make your own by placing regular yogurt in cheesecloth-lined strainer set over a large bowl. Cover; chill overnight to drain.
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