recipe: sweet potato / yam corn cakes

this recipe looked yummy so i decided to make it but when i was getting ready to roll them into patties, i saw my cookie cutters and had an inspiration – how about making them into different shapes?

the first one i made were in the shape of mittens. k is allergic to garlic so for her, we did not serve the yogurt garlic dip. for those that were able to enjoy it, it made a cute fluffy mitten cuffs!

cooking tools

  • large mixing bowl
  • small sauce bowl
  • cookie cutter, desired shape
  • baking pan
  • parchment paper

ingredients

cakes

  • 3 lbs sweet potatoes / yams (i used one large orange sweet potato and one yellow oriental yam)
  • 1 cup frozen organic GMO free corn kernels
  • 1 organic sweet bell pepper, diced
  • ⅓ cup organic flax seed meal
  • ⅔ cup plain gluten free vegan breadcrumbs
  • quinoa flour

dipping sauce

  • 1 cup organic plain yogurt
  • 1 Tbsp garlic paste
  • salt and pepper to taste

preparation

cakes

  1. wash, poke holes and bake sweet potatoes for 1 hour or until soft.
  2. when sweet potatoes cooled down, remove peel and put into a large mixing bowl.
  3. boil corn and strain. add to mixing bowl
  4. add bell pepper, flax seed meal and bread crumbs into bowl and mix well.
  5. put in refrigerator for 30 minutes. afterwards, remove mixture from refrigerator.
  6. preheat oven to 350°F.
  7. on a large clean surface, i.e. wooden cutting board, spread a thin layer of quinoa flour.
  8. on the baking pan, put a layer of parchment paper on top.
  9. scoop out a burger patty-like amount of mixture onto working surface and create shape large than the cookie cutter and around 1/3 inch high. cut out desired shape, lightly coat with quinoa flour and place on parchment paper. repeat.
  10. bake in oven for 30 minutes on each side.

dipping sauce

  1. in a small bowl, add yogurt and garlic paste. add salt and pepper to taste
  2. mix well.

serve sweet potato / yam corn cakes with dipping sauce on the side.

notes

1. original recipe from Best Food Book: Sweet Potato Corn Cakes with Garlic Dipping Sauce

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