Sweet Potato Cakes With Tomato & Soy Sauce

One thing my family loved about living in Korea was all of the sweet potato snacks and foods. So, my family got hooked on sweet potatoes and loves finding recipes that use them. This recipe came from the cookbook "Easy Meals Vegetarian."

• Ready In: 45 mins
• Serves: 4
• Yields: 12 cakes

Ingredients

• 2  large sweet potatoes, about 500g total weight
• 2  garlic cloves, crushed
• 1  small green chili pepper, chopped
• 2  sprigs cilantro, chopped
• 1  tablespoon soy sauce or 1  tablespoon  Braggs liquid aminos
•  all-purpose flour, for shaping
•  vegetable oil, for frying
•  sesame seeds, for sprinkling

• Soy and Tomato Sauce

• 2  teaspoons  vegetable oil
• 1  garlic clove, chopped finely
• 3⁄4 inch gingerroot, chopped finely
• 3  tomatoes, skinned and chopped
• 2  tablespoons soy sauce or 2  tablespoons  Braggs liquid aminos
• 1  tablespoon lime juice
• 2  tablespoons fresh cilantro, chopped

Directions

1. To make the Soy & Tomato Sauce, heat the oil in a wok and stir-fry the garlic and ginger for about 1 minute.
2. Add the tomatoes and stir-fry for another 2 minutes.
3. Remove from the heat and stir in the soy sauce, lime juice, and cilantro. Set aside and keep warm.
4. Peel the sweet potatoes and grate finely (you can do this quickly with a food processor). Place the garlic, chile, and cilantro in a mortar and crush with a pestle to a smooth paste. Stir in the soy cauce with the garlic, chili, and cilantro and mix in the sweet potatoes.
5. Divide the mixture into 12 equal portions. Dip into flour and pat into a flat, round patty shape.
6. Heat a shallow pool of oil in a wide skillet. Cook the sweet potato patties over a high heat until they are golden, turning them once.
7. Drain the cooked patties on paper towels and sprinkle with sesame seeds. Serve while still hot, with a spoonful of the Soy & Tomato Sauce.