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Curried Sweet Potato Cakes with Tangy Sour Cream Dip

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Ingredients

Adjust Servings:
4 teaspoons butter, divided
1/2 cup onion, chopped
1 teaspoon jalapeno pepper, minced
1/4 teaspoon ground ginger
2 sweet potatoes, peeled and cut into about 1 1/2 inch cubes
2 cups chicken broth
1 teaspoon hot red curry paste (if using a milder paste you may want to add more)
1/4 teaspoon salt
fresh ground pepper
3 tablespoons flour
2 tablespoons cornmeal
1/8 teaspoon ground cayenne pepper
2 tablespoons cooking oil, for pan frying
4 tablespoons sour cream
2 teaspoons mild curry powder

Nutritional information

121
Calories
63 g
Calories From Fat
7.1 g
Total Fat
2.6 g
Saturated Fat
7.7 mg
Cholesterol
299.3 mg
Sodium
12.1 g
Carbs
1.5 g
Dietary Fiber
2 g
Sugars
2.6 g
Protein
968g
Serving Size

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Curried Sweet Potato Cakes with Tangy Sour Cream Dip

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    Cuisine:

    I didn'twant to give this any stars since I didn't follow the cooking instructions for the sweet potatoes. used bakes sweet potatoes and then sauteed the other veggies as well as some onion and then added the cooked potatoes with some broth and curry powder. I made your sauce and dredge recipe. They turned out very tasty! So, thank you for the inspiration for a yummy new way to eat sweet potatoes.

    • 45 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Sweet Mashed Potato Cakes With Curry Sour Cream, Mashed sweet potatoes, slightly spiced, pan fried and served with curried sour cream These would make a lovely side dish or served as an appetizer This recipe is an entry for Ready, Set, Cook contest #8 , I didn’twant to give this any stars since I didn’t follow the cooking instructions for the sweet potatoes used bakes sweet potatoes and then sauteed the other veggies as well as some onion and then added the cooked potatoes with some broth and curry powder I made your sauce and dredge recipe They turned out very tasty! So, thank you for the inspiration for a yummy new way to eat sweet potatoes , Really tasty I think the method for cooking the sweet potatoes probably diluted the flavour of the curry paste, and might’ve been more complex than it needed to be Maybe if I make these again I will make some changes and let you know Thanks for posting


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    Steps

    1
    Done

    Melt Two Teaspoons Butter in Large Nonstick Skillet Over Medium Heat and Add Onions.

    2
    Done

    Saute About 3 Minutes, Until Softened, Then Add Jalapeno and Ginger and Saute For Another Minute.

    3
    Done

    Add Potatoes, Pour in Chicken Broth, Then Stir the Curry Paste Through.

    4
    Done

    Heat to Boiling, Cover and Reduce Heat and Simmer Until Potatoes Are Tender, About 12 to 15 Minutes.

    5
    Done

    Drain Potatoes Well and Put in a Bowl Large Enough to Mash Them Inches

    6
    Done

    Mash Potatoes With Remaining 2 Teaspoons Butter, Salt and a Few Turns of the Pepper Mill Until Smooth.

    7
    Done

    Using About 1/4 Cup of Potatoes at a Time, Form Into Round Slightly Flattened Patties.

    8
    Done

    Chill in Refrigerator For 30 Minutes.

    9
    Done

    While Patties Are Chilling, Combine Sour Cream and Curry Powder in a Small Bowl, Stirring Vigorously Until Smooth and Creamy.

    10
    Done

    on a Sheet of Waxed Paper, Combine the Flour, Cornmeal and Cayenne, Then Dredge the Patties in Flour Mixture.

    11
    Done

    Heat Oil in Same Skillet (wiped Dry With a Paper Towel) Used For Potatoes Over Medium Heat.

    12
    Done

    Add Patties and Pan Fry Until Lightly Browned on Each Side, About 2-3 Minutes Each Side.

    13
    Done

    Remove from Heat, and Serve Warm With Curry Sour Cream.

    Kinsley Reed

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