Here is a wonderfully different approach to sweet potatoes: Fragrant little spiced patties, sort of like Indian latkes! Cumin, onion, cilantro and chili pepper make them memorable and truly yummy.
Sweet potatoes are more nutritious than white potatoes, since they are rich in beta-carotenes, so remember this great recipe when Hanukkah rolls around. Meanwhile, these patties could make an eye-opening appearance on your Thanksgiving table, or spice up the festivities at Halloween. They work beautifully as appetizers, side dishes, or even a main course.
1/2 teaspoon whole cumin seeds
5 cups grated sweet potato
1 cup grated onion
3/4 cup chopped fresh cilantro
3 teaspoons diced fresh red chili or 1 teaspoon ground
1 teaspoon salt
1 teaspoon pepper
1. In a small frying pan, toast the cumin seeds until just brown.
2. In a medium mixing bowl, whip the eggs, then mix in remaining ingredients, including the toasted cumin seeds.
3. Heat a large, heavy-bottomed skillet and oil lightly. Drop batter by spoonsful into the pan and cook slowly on each side until cakes are very golden, about 25 minutes. Keep warm under a tea towel while cooking the remaining cakes.
Makes 12 small cakes.
Adapted from Hollyhock Cooks, by the Hollyhock Cooks (New Society Publishers, 2003). Copyright (c) 2003 by the Hollyhock Cooks, et al. Reprinted by permission of New Society Publishers.
Adapted from Hollyhock Cooks, by the Hollyhock Cooks (New Society Publishers, 2003).
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