Sweet Mashed Potato Cakes With Curry Sour Cream

Kelly M.'s Note:

Mashed sweet potatoes, slightly spiced, pan fried and served with curried sour cream. These would make a lovely side dish or served as an appetizer. This recipe is an entry for Ready, Set, Cook contest #8.

• Total Time: 25 mins
• Prep Time: 0 mins
• Cook Time: 25 mins

Ingredients:

Yield: 8 patties

• 4 teaspoons butter , divided
• ½ cup onion , chopped
• 1 teaspoon jalapeno pepper , minced
• ¼ teaspoon ground ginger
• 2 sweet potatoes , peeled and cut into about 1 1/2 inch cubes
• 2 cups chicken broth
• 1 teaspoon hot red curry paste (If using a milder paste you may want to add more)
• ¼ teaspoon salt
• fresh ground pepper
• 3 tablespoons flour
• 2 tablespoons cornmeal
• 1⁄8; teaspoon ground cayenne pepper
• 2 tablespoons cooking oil , for pan frying
• 4 tablespoons sour cream
• 2 teaspoons mild curry powder

Directions:

1. Melt two teaspoons butter in large nonstick skillet over medium heat and add onions.
2. Saute about 3 minutes, until softened, then add jalapeno and ginger and saute for another minute.
3. Add potatoes, pour in chicken broth, then stir the curry paste through.
4. Heat to boiling, cover and reduce heat and simmer until potatoes are tender, about 12 to 15 minutes.
5. Drain potatoes well and put in a bowl large enough to mash them inches
6. Mash potatoes with remaining 2 teaspoons butter, salt and a few turns of the pepper mill until smooth.
7. Using about 1/4 cup of potatoes at a time, form into round slightly flattened patties.
8. Chill in refrigerator for 30 minutes.
9. While patties are chilling, combine sour cream and curry powder in a small bowl, stirring vigorously until smooth and creamy.
10. On a sheet of waxed paper, combine the flour, cornmeal and cayenne, then dredge the patties in flour mixture.
11. Heat oil in same skillet (wiped dry with a paper towel) used for potatoes over medium heat.
12. Add patties and pan fry until lightly browned on each side, about 2-3 minutes each side.
13. Remove from heat, and serve warm with curry sour cream.

Reviews

[Gingernut]

Really tasty. I think the method for cooking the sweet potatoes probably diluted the flavour of the curry paste, and might've been more complex than it needed to be. Maybe if I make these again I will make some changes and let you know. Thanks for posting.

[Mrs B]

I don't usually have much success with patty type food, so it was with some trepidation that I made these. But they worked a treat; kept their shape and had a lovely flavour. We enjoyed these as a vegetarian main course and it would be easy to make these vegan too.

[Bergy]

I loved the flavor of the cakes and the simple easy sauce, The texture was a bit too soft still manageable in terms of holding together - I did drain the potatoes well after cooking , perhaps I cooked them too long before mashing them. They are a definate 4 leaning toward a 5 star Good luck in the contest