Sweet Potato Cakes with Pineapple Salsa (06.19.12)

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by Jennifer Burns, Dan’s Market

  • 2 cups cooked sweet potatoes
  • 1/2 cup flour
  • 1 tablespoon garam masala
  • 1 tablespoon grated fresh ginger
  • 1/4 cup cilantro leaves or parsley, chopped
  • 2 tablespoons yogurt
  • 2 tablespoons grapeseed oil
  • Salt and Pepper, to taste

Mash the sweet potatoes in a bowl and then add the flour, garam masala, ginger, cilantro or parsley, yogurt, salt and pepper. Mix well and then form into small patties about 2-inches in diameter.

Heat the oil in a large nonstick skillet over medium-high heat and cook the patties in batches so they have plenty of room to fry. Cook for about 2 minutes on each side, or until they are golden and crispy and cooked through. Serve with Pineapple Salsa.

Pineapple Salsa

  • 1 cup diced fresh pineapple
  • 2 tablespoons minced red onion
  • 2 teaspoons chopped cilantro
  • 2 tablespoons minced sweet red bell pepper
  • 1 tablespoon lime juice
  • Salt and pepper, to taste

Combine all ingredients. Cover and refrigerate until serving time.

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