Sunday, November 6, 2011

Sweet Potato Chili Cakes with Cilantro Lime Sauce


Cilantro Lime Sauce -- make ahead:
8 oz. sour cream
1/2 c. cilantro, minced
1 lime, zested and juiced
pinch of salt

Combine sour cream, cilantro, lime zest, lime juice, and salt in a small bowl.  Cover and refrigerate until ready to serve

Sweet Potato Chili Cakes:
4 c. sweet potatoes, peeled and grated
1/2 jalapeno, seeded and diced
3/4 c. flour
3/4 t. baking powder
3/4 t. kosher salt
1/2 t. cumin
1/2 t. chipotle chili powder
1/4 t. black pepper
1 egg, beaten
1/4 c. milk
Oil ( for frying)

In a large bowl, combine sweet potatoes, jalapeno, flour, baking powder, kosher salt, cumin, chipotle chili powder, black pepper.
In a small bowl, lightly beat the egg and milk.
Add egg/milk mixture to sweet potato mixture and mix until well blended.
Heat large skillet over medium high heat; add oil to cover bottom.
Drop mixture by rounded teaspoonfuls into hot oil; press lightly to flatten to size of half dollar (If you rememebr what that is :)
Cook until golden brown (1-2 minutes, each side)
Transfer to platter; top each with Cilantro Lime Sauce
Garnish with fresh cilantro



If you like this blog, please look for my other blogs: Thyme for Herbs--

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