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)
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
- 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.
Eating. Drinking. Sharing.