SWEET POTATO-CORN CAKES WITH PISTACHIO-YOGURT SAUCE
Sweet potato and sweet corn are combined with curry leaves and spices in these savory cakes, meant to be served alongside a creamy pistachio-yogurt sauce. For best results, you'll want to get as much liquid out of the ingredients: Salting the sweet potatoes helps, as does using fresh eggs. (If your eggs are a bit old, place them in a fine-mesh sieve over a small bowl to drain the watery part.) And don't skip blanching pistachios to get rid of their skins, or they'll retain their bitterness. These cakes are best eaten straight off the pan, paired with plain rice, or tucked into sandwiches drizzled with the pistachio-yogurt sauce, but leftovers can be reheated in the oven.
Provided by Nik Sharma
Categories dinner, vegetables, main course
Time 45m
Yield 16 (3-inch) cakes
Number Of Ingredients 19
Steps:
- Make the cakes: In a large bowl, toss the grated sweet potatoes with 1 teaspoon salt. Let sit, covered, for 30 minutes.
- As the sweet potatoes sit, prepare the sauce: Set a pot of water to boil, and cover the pistachios with an inch of boiling water. Let sit for 30 minutes, until the skins turn soft and easily peel off by rubbing. Discard the skins and the water.
- Place the pistachios in a blender or the bowl of a food processor with the yogurt, scallions, lime juice, honey, garlic and black pepper. Pulse for a few seconds until combined. Season to taste with salt. Set aside. (Sauce can be made a day ahead of time and refrigerated in an airtight container.)
- Squeeze the grated sweet potatoes and discard the liquid. To the same large bowl, add the corn, flour, shallot, curry leaves, garam masala, red-pepper flakes and black pepper. Season with salt. Add the whisked eggs, and mix to combine.
- Divide the mixture into 16 equal parts, and shape each one into a 3-inch disk.
- Lightly oil a cast-iron or nonstick skillet and heat over medium-low. When the oil shimmers, cook the cakes in batches, 3 1/2 to 4 minutes per side, until golden brown and slightly caramelized. Serve warm with the pistachio-yogurt sauce.
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Avery Nelson
nelson.avery71@yahoo.comI can't wait to try these cakes!
fajuyi daniel
f@hotmail.comThese cakes are the perfect way to use up leftover sweet potatoes.
Alfredo Botson
a-b85@gmail.comI made these cakes for a brunch party and they were a big hit. Everyone loved them!
sebuuma herbert
sebuuma-herbert53@yahoo.comI didn't have any cornmeal, so I used all-purpose flour instead. The cakes still turned out well.
Luca Wasley
w.luca29@aol.comThe cakes were a little dry, but the pistachio yogurt sauce helped.
Ghorzang Hamraz
ghorzang.hamraz45@hotmail.comI would definitely make these cakes again.
Badhon Loskor
badhon.l@yahoo.comThese cakes were easy to make and turned out great.
Md Moksed Ali
a.m90@hotmail.frI'm not a big fan of sweet potatoes, but these cakes were surprisingly good.
Evan Bennett
bennett_evan@gmail.comThese cakes were delicious! I especially loved the pistachio yogurt sauce.
Ema Kyara
kyara.e@yahoo.comI've made these cakes several times now and they're always a hit. They're perfect for a quick and easy breakfast or lunch.
Ken Z
z_k40@yahoo.comThese cakes were a little too sweet for my taste, but my kids loved them. I think I'll try reducing the amount of sugar next time.
alimurad thebo
t-alimurad@aol.comI didn't have any pistachios on hand, so I used walnuts in the yogurt sauce instead. It was still very good, but I think the pistachios would have been better.
Nafizul ISLAM
islam-nafizul@hotmail.comI was pleasantly surprised by how easy these cakes were to make. I had never worked with sweet potatoes before, but the recipe was very clear and easy to follow. The cakes turned out perfectly and were absolutely delicious.
Md anju Mia
a99@hotmail.comThese sweet potato corn cakes were a hit with my family! They were crispy on the outside and fluffy on the inside, and the pistachio yogurt sauce was the perfect complement. I will definitely be making these again.