Taste works in mysterious ways ! All my childhood and still now, I heard my mum wonder why I did not like beetroots despite their sweetness. I, personally, feel they taste like dirt… There are a few, but still some, ingredients that are on my blacklist. And looking at this list I wonder if I’m fit to live in the US because cinnamon and sweet potato had been blacklisted for some time already… See, I never was too big a fan of the sweetness of the sweet potatoes and their mashy texture. But to keep an open mind I kept trying and here is at last a recipe to make them to my taste !
Ingredients – 4 people
- 1kg sweet potatoes
- 2 tsp soy sauce
- 100g plain flour
- 1 tsp salt
- 3 tbsp spring onions
- 1/2 tsp fresh red chilli finely chopped
- plenty of butter for frying
- 50g Greek yogurt
- 50g soured cream
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped coriander
- salt and black pepper
- Peel and cut the sweet potatoes in large chunks then steam them until completely soft. Leave them in a colander to drain for at least 1 hour.
- Prepare the sauce : mix all ingredients together until smooth.
- Then mix the potatoes with all the ingredients, by hand until the mix is smooth and even. If it is runny, add more flour. You want to have a sticky mixture.
- Melt butter in a frying pan, shape your cakes in a round shape ( about 5 cm diameter and 1 cm thick ) and fry them until you get a nice brown crust on each side.
- Place between 2 sheets of kitchen paper to soak the excess of butter and serve hot or warm with the sauce on the side. A bed of raw fennel salad with radishes and basil leaves seasoned with lemon juice and olive oil can be a good side as it’s crispy texture and fresh taste will complement nicely the cakes.
This recipe is from Yotam Ottolenghi’s book Plenty
Variations : throw in diced pancetta for a meatier option !