Much to my husband’s continued dismay, Meatless Monday is a fixture of our weekly menu. I love a lot of things about a dedicated meatless meal night, but one of the things I think I love most is the challenge of coming up with new, creative, balanced, complete dinners. That, and the predictable entertainment of my husband’s regular whines about how I’m serving him a side dish for a meal and ruining his Monday.
Anyway, this one was AWESOME. He’s not wrong in this case–it would definitely work well as a side dish to a hearty steak or a roast chicken. But served with a delicious fresh salad of baby spinach, pears, green onion, and goat cheese crumbles tossed in a little olive oil and fresh lemon juice, it was a perfect end to a busy Monday after a busy (and food-filled) weekend. And the sauce! NOM.
So here you go…
WHAT YOU NEED
For the cakes:
* 3lbs (about 4 large) sweet potatoes
* 1C frozen corn
* 2 green onions, sliced
* a hearty bunch of cilantro, rough chopped
* 1/4t cayenne pepper
* 1t cumin
* 1t salt
* 1 egg
* 1/3C cornmeal
* 1C panko breadcrumbs
* vegetable oil
For the sauce:
* 1C plain Greek yogurt
* 2t garlic, minced
* juice of 1/2 a large lemon
WHAT TO DO
The first thing you’ll want to do is cook your sweet potatoes. If you have time, steam them as you traditionally would to cook them. If you don’t, though, a quick shortcut is to microwave them. Using a fork, puncture your potatoes through the skin a few times, then place them in a microwave-safe dish and zap for 5-6 minutes on high. Remove them and let them cool a bit, then cut them in half and squeeze/scoop the cooked potato from the skin into a large mixing bowl.
Add the frozen corn, green onions, most of the cilantro, cayenne pepper, cumin, and salt to the potatoes and mix to combine. Then add the panko, cornmeal, and egg and stir through. Cover the bowl and refrigerate 20ish minutes (not essential, but it gives the breadcrumbs/cornmeal a little time to absorb some of the moisture, which will in turn help the cakes stay together during frying).
While that chills, in a small bowl mix together the yogurt, garlic, lemon juice, and the remaining chopped cilantro. Refrigerate until serving. (SERIOUSLY DELICIOUS)
When you’re ready to fry up your cakes, heat enough vegetable oil to cover the bottom of a medium-sized or large pan over medium heat. Form the sweet potato mixture into cakes or patties in your hands (about 3 Tablespoons or so per cake) and fry for about 2-3 minutes per side in batches. As you finish cooking up your batches, remove the cakes from the pan and place on a paper towel-lined plate to absorb the excess oil. This recipe will make about 12 cakes.
Top your cakes with a dollop of the garlic-cilantro-yogurt sauce, and voila! Dinner is served! For the record, I had enough for dinner for three and a batch left over. They were just as good cold for lunch the next day. I only wished I’d had leftover sauce!
(Slightly modified from this recipe.)