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Sweet Potato Cakes with Cucumber Salsa
Packed with flavor, these Sweet Potato Cakes are the perfect appetizer or snack. They're deliciously easy and perfect for any occassion.
Servings 8
Calories 274kcal
Ingredients
- 2 pounds 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 Pure Sesame Oil
- 6 tablespoons butter
Cucumber Salsa
- 1 English cucumber
- 1/2 red pepper seeds and stem removed
- 1/4 cup finely diced purple onion
- 1/2 cup fresh cilantro
- 1 tablespoon Pure Sesame Oil
- Salt and pepper
Instructions
Sweet Potato Cakes
- Steam the sweet potato chunks for 15-20 minutes 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. I use a hand mixer to speed this up. If the mixture is too wet you can add in some extra flour, I have used up to the entire cup, I find this to vary.
- Taste for seasoning and add more salt and 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, and fry four or five at a time for three minutes per side until golden.
- Transfer finished cakes to a paper towel-lined baking sheet to drain and cool. Add more oil and butter to pan between batches as needed, and continue frying a few cakes at a time until all are ready for their toppings.
- TIP - I use a large ice cream scooper to place the batter into the frying pan. This is easy and mess-free. Then I use the backside of the scooper to flatten the mixture out into the pan.
Cucumber Salsa
- 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.
Assembly
- 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.If serving later - store all of the ingredients in separate sealed containers in the refrigerator and assemble right before serving.
Notes
Recipe adapted from A Dash of Sanity.
Nutrition
Calories: 274kcal | Carbohydrates: 31g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 424mg | Potassium: 492mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16765IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 1mg