Wednesday, December 28, 2011
Sweet Potato Cakes with Black Bean Salsa
I haven't thought to make my Sweet Potatoes with a little mexican flair before. These were really tasty! I adapted this recipe from Lisa is cooking.
For the cakes:
2 pounds sweet potatoes, peeled and chopped into large chunks
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
5 green onions, both white and green parts, finely chopped
4-6 tablespoons extra virgin olive oil
4-6 tablespoons butter
-Steam the sweet potato chunks for 15-20 minutes until completely tender, and then transfer to a colander and allow to drain until dry.
- Once very dry, place sweet potato chunks in a large mixing bowl and mash with a potato masher to break up chunks. Add flour and finely chopped green onions, and mix with your hands to form a smooth batter. Using your hands here is best so that it doesn’t become over mixed. In a food processor, the sweet potato mixture could quickly become gummy. Taste for seasoning and add more salt and pepper if needed. Once the mixture is smooth, and the flour and green onions are mixed in, you’re ready to fry. Note: the mixture should be sticky but not wet, so more flour may be needed.
- In a non-stick skillet, heat two tablespoons extra virgin olive oil and two tablespoons butter over medium-high heat. Form round, flat cakes from about two tablespoons of batter per cake, and fry four or five at a time for three minutes per side until golden. Transfer finished cakes to a paper towel-lined baking sheet to drain and cool. Add more oil and butter to pan between batches as needed, and continue frying a few cakes at a time until all are ready for their toppings.
For the black bean salsa:
1 16 oz. can black beans, rinsed and drained, or 1 cup dried beans, prepared
1 small can mild green chilies, chopped**
1 small, yellow bell pepper, small diced
¼ cup finely minced red onion¼ cup cilantro leaves, choppedJuice of 1 lime
¼ teaspoon salt
Sour Cream for serving
-Combine all salsa ingredients (except sour cream) in a small bowl and stir to combine. Salsa can be made in advance and stored in the refrigerator.
-Top each cake with sour cream and black bean salsa and serve.
**If you like heat, use a chopped chile in adobe sauce instead of the mild green chilis. This will really kick it up!