Sweet Potato Cakes with
Lime and Avocado
These crispy sweet potato cakes are seasoned up with garlic,
ginger and spicy chile peppers, and served with fresh cilantro, avocado and a
squeeze of lime.
§ Prep
Time: 15 minutes
§ Cook
Time: 5 minutes
§ Total
Time: 20 minutes
§ Yield: 4
servings
Ingredients
§ 3
medium sweet potatoes, peeled and coarsely grated (about 4 cups/600 g)
§ 1 small
red onion, finely chopped
§ 2
garlic cloves, crushed
§ 1-inch
(2.5 cm) piece fresh ginger root, peeled and finely grated
§ 2 tablespoons
brown rice flour
§ 2
tablespoons cornstarch
§
style="font: 7.0pt "Times New Roman";"> 2 red
chiles, 1 finely chopped and 1 finely sliced
§ Sea
salt and freshly ground black pepper
§ Large
handful of cilantro leaves, roughly chopped
§ ¼ cup
plus 2 tablespoons (90 ml) olive oil or coconut butter, melted
§ 2 ripe
avocados, halved and pitted
§ 2
limes, 1 juiced and 1 quartered
Instructions
1.
Using a colander held under a cool tap, rinse the grated sweet
potatoes until the water runs mostly clear. Squeeze the rinsed gratings in a
clean kitchen towel to remove excess water, then transfer them into a large
mixing bowl.
2.
Add the onion, garlic, ginger, rice flour, cornstarch, the
chopped chile, salt and pepper to taste, about 1 tablespoon of the cilantro and
2 tablespoons of the oil, and mix everything well.
3.
Divide the remaining oil between 1 1/2 × 6-inch (4 × 15 cm)
cast-iron or heavy-bottomed frying pans—or a 9-inch (23 cm) pan to make a large
cake—and place over high heat. Add one quarter of the potato mixture to each
pan, or all of it to the large pan (it should sizzle loudly) and flatten firmly
with a spatula. Reduce the heat to medium.
4.
Cook each cake for 3 to 5 minutes (perhaps slightly longer for
the larger version), then run a palette knife or spatula around the edge,
transfer each cake out on to a flat plate, then slide back into its pan the
other way up. (Don’t attempt to flip these unless you’re a black belt.) Return
to the heat for about 3 minutes more until the underside is nicely browned.
5.
Scoop the avocados out of their skins with a spoon and mash roughly
with a little lime juice, the remaining cilantro, sliced chile and seasoning to
taste. Serve each hot sweet potato cake with the avocado mixture spooned on top
and lime quarters to squeeze over.
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