SWEET POTATO CAKES WITH CUCUMBER SALSA by A Dash of Sanity #ad
2 lbs sweet potatoes peeled and cut into chunks
1/2 - 1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 green onions chopped
4 tablespoons olive oil
2 tablespoons Lee Kum Kee Pure Sesame Oil
6 tablespoons butter
1 English cucumer
1/2 red pepper seeds and stem removed
1/4 cup finely diced purple onion
1/2 cup fresh cilantro
1 tablespoon Lee Kum Kee Pure Sesame Oil
Salt and pepper
Get Ingredients Powered by Chicory
Sweet Potato Cakes
Steam the sweet potato chunks for 15-20 mins until completely tender, and then transfer to a colander and allow to drain until dry.
Once the sweet potato chunks are dry mash with a potato masher to break up chunks, then add 1/2 cup flour and green onion and mix together until smooth. If the mixture is too wet you can add in some extra flour
Taste for seasoning and add more salt & pepper if needed. Once the mixture is smooth, and the flour and green onions are mixed in, you’re ready to fry.
In a non-stick skillet, heat two tablespoons extra virgin olive oil, 1 tablespoon of sesame oil and two tablespoons butter over medium-high heat. Form round, flat cakes from about two tablespoons of batter per cake, fry 4-5 at a time for 3 mins per side until golden.
Transfer finished cakes to a paper towel-lined baking sheet to drain & cool. Add more oil and butter to pan between batches,& continue frying a few cakes at a time until all are ready for their toppings.
Cut the English cucumber in half, lengthwise. Remove seeds from the center.
I scrape these out with a spoon.
Finely chop the cucumber, red pepper, purple onion and cilantro.
Toss together cucumber, red pepper, onion and cilantro with 1 tablespoon of sesame oil. Season with salt and pepper. And store in an airtight container until ready to use.
Place one cooled sweet potato cake on a serving platter or plate. Top with a small dollop of sour cream, then a heaping tablespoon of salsa. Serve immediately.