Sweet Potato Corn Cakes with a Yogurt Dipping Sauce
These Sweet Potato Corn Cakes are simply delicious! They're really healthy as well. All the ingredients are things that most of us have lying around in our pantry. The sweet potato corn cakes are also super-versatile, they can be eaten on their own as a snack, as an appetizer or as a yummy accompaniment to a main course.
Sweet Potato Corn Cakes:
3 medium sized sweet potatoes peeled, cooked and mashed
4 green onions chopped
1/2 cup of cilantro finely chopped
1 cup of frozen corn
1/4 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp sea salt
1 cup breadcrumbs
1/3 cup yellow cornmeal
1/2 cup Coco Siam coconut oil for frying
Yogurt dipping sauce:
1 cup plain yogurt
1 clove garlic minced
A hand full of cilantro leaves roughly chopped
In a large bowl combined mashed sweet potatoes, corn, green onions, cilantro, cayenne pepper, cumin, sea salt.
Mix throughly adding breadcrumbs, yellow cornmeal and the egg to the mixture, cover and chill in the fridge for 30 minutes.
In a large frying pan, on medium heat, add half of the coconut oil and make patties with the mixture, fry for 3-4 minutes on each side until nice and crispy.
To make the yogurt dipping sauce add the yogurt, chopped cilantro and minced garlic to a bowl and mix.
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