Sweet Mashed Potato Cakes With Curry Sour Cream
photo by Bergy
- Ready In:
- 25mins
- Ingredients:
- 15
- Yields:
-
8 patties
ingredients
- 19.71 ml butter, divided
- 118.29 ml onion, chopped
- 4.92 ml jalapeno pepper, minced
- 1.23 ml ground ginger
- 2 sweet potatoes, peeled and cut into about 1 1/2 inch cubes
- 473.18 ml chicken broth
- 4.92 ml hot red curry paste (If using a milder paste you may want to add more)
- 1.23 ml salt
- fresh ground pepper
- 44.37 ml flour
- 29.58 ml cornmeal
- 0.61 ml ground cayenne pepper
- 29.58 ml cooking oil, for pan frying
- 59.16 ml sour cream
- 9.85 ml mild curry powder
directions
- Melt two teaspoons butter in large nonstick skillet over medium heat and add onions.
- Saute about 3 minutes, until softened, then add jalapeno and ginger and saute for another minute.
- Add potatoes, pour in chicken broth, then stir the curry paste through.
- Heat to boiling, cover and reduce heat and simmer until potatoes are tender, about 12 to 15 minutes.
- Drain potatoes well and put in a bowl large enough to mash them inches
- Mash potatoes with remaining 2 teaspoons butter, salt and a few turns of the pepper mill until smooth.
- Using about 1/4 cup of potatoes at a time, form into round slightly flattened patties.
- Chill in refrigerator for 30 minutes.
- While patties are chilling, combine sour cream and curry powder in a small bowl, stirring vigorously until smooth and creamy.
- On a sheet of waxed paper, combine the flour, cornmeal and cayenne, then dredge the patties in flour mixture.
- Heat oil in same skillet (wiped dry with a paper towel) used for potatoes over medium heat.
- Add patties and pan fry until lightly browned on each side, about 2-3 minutes each side.
- Remove from heat, and serve warm with curry sour cream.
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Reviews
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I didn'twant to give this any stars since I didn't follow the cooking instructions for the sweet potatoes. I used bakes sweet potatoes and then sauteed the other veggies as well as some onion and then added the cooked potatoes with some broth and curry powder. I made your sauce and dredge recipe. They turned out very tasty! So, thank you for the inspiration for a yummy new way to eat sweet potatoes.
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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
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I wish I could give this recipe 4.5 stars! Yes, these sweet potato cakes are lovely and they were the star of my vegetarian cooking session I hosted. However, although we did drain the sweet potatoes well, we found it very difficult to shape the patties. We would add a little bit of flour to them next time. We absolutely loved the taste of them, though! The cornmeal made a nice crust! Yummy! However, we also missed the salt in the dip and we think the recipe should at least mention 'season to taste'. Good luck in the contest! I'll make these patties again!
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RECIPE SUBMITTED BY
GirlEatsWorld
United States
Pittsburgh - Animal lover. - Traveler - Lover of all things food