There were a few gloriously warm days a week or two ago. With this break from the cold and snow, I did what I think many other green-thumbs did -- went out into the backyard to survey the gardens. Lo and behold -- fresh cilantro! Sweet Potato Cakes with Cilantro Yogurt Sauce- Recipe This recipe was inspired from The Sprouted Kitchen Makes 12-14 cakes (enough for 4 servings) Cakes: 2 lbs (about 2 large, 4 small) sweet potatoes, cut in half or large chunks 1 T butter 1 leek, halved, thinly sliced, and rinsed well (about 1 1/2 c sliced) 1 clove garlic, minced 2 t soy sauce 3/4 tsp. salt 1/4 t paprika + 1/4 t for garnish 3/4 c unbleached all purpose flour 1 egg, well whisked 1/2 c vegetable oil for frying Cilantro yogurt sauce: 1/2 c greek yogurt 2 T lemon juice 1 T extra virgin olive oil 3 T finely chopped cilantro 1 T finely grated lemon zest salt and pepper to taste
Variations - I think this recipe could be adapted to gluten-free by substituting 1/4 -1/2 c of coconut flour for all-purpose flour. I haven't tried it yet though. I might just do it anyway because the cakes are moist- the coconut flour would help to dry them out.
- Substitute basil for cilantro in the yogurt sauce and lime for lemon if you prefer. - Substitute 1 t ground cumin for soy sauce and use lime for lemon. You could also add 1/2 c of well-drained corn to the cakes as well. ¡Olé! - Substitute the 1 T of lemon zest for 1 T of finely diced preserved lemon peel. - Prepare these cakes for breakfast and serve with eggs and bacon instead of hash browns. - Use the yogurt sauce for salad dressing. - To thicken the sauce to use as a dip for fresh veggies, allow the yogurt to drain through a cheesecloth to remove excess moisture before adding the other ingredients. Comments are closed.
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Cindy Bircham
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February 2016
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