These savory little cakes are delicious as an appetizer or a side to dinner. I cooked these on the griddle, which is a much healthier method than frying, and still provides the crispiness you want on the outside. Enjoy them warm with sour cream or yogurt, salsa and/or hot sauce, and freeze any remaining in an air-tight container for a healthy vegetable-filled snack or quick meal. kes 20 cakes Ingredients: 2 large sweet potatoes 1 cup frozen corn kernels, thawed ½ teaspoon cumin ½ teaspoon kosher salt ¼ teaspoon black pepper A few dashes of cayenne pepper 4 tablespoons chopped fresh parsley 1 cup whole wheat seasoned breadcrumbs Low fat sour cream (optional) Directions: 1. Peel the sweet potatoes and cut into large pieces. Place the potatoes into a medium sized pot, cover with cold water by 1 inch, and bring to a boil. Cook the potatoes for 20 minutes, or until fork-tender; drain, and transfer the potatoes to a large bowl. 2. Add the corn, cumin, salt, black pepper, cayenne pepper, and parsley to the potatoes, and fold all the ingredients together with a spatula until the mixture is well combined. Taste, and add more seasoning if desired. 3. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Chilling the mixture will help the patties keep their shape and cook evenly on the griddle. 4. Pour the breadcrumbs onto a plate. After the sweet potato mixture has chilled, shape the mixture into patties (2-3 Tbsp. per patty), and dip them into the breadcrumbs, pressing gently to coat, and make sure to roll the sides of the patties in the crumbs too. 5. Preheat your griddle to 375 degrees and coat with cooking spray.
6. Cook the patties on each side, until golden brown. I did 5 minutes on each side, then flipped them over and cooked for another 2-3 minutes on each side. Keep flipping until you are happy with how brown they are. Serve with sour cream.
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