Sweet Potato Cakes with Mango-Pineapple Chutney
You can never have too many side dish recipes, so give Sweet Potato Cakes with Mango-Pineapple Chutney a try. This lacto ovo vegetarian recipe serves 10 and costs 68 cents per serving. One serving contains 172 calories, 4g of protein, and 5g of fat. 33 people were glad they tried this recipe. It is brought to you by Love and Olive Oil. Head to the store and pick up sugar, russet potato, ground cumin, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 54%, this dish is good. If you like this recipe, you might also like recipes such as sweet mango chutney , how to make quick mango chutney, The Secret Ingredient (Mango Chutney): Sweet-Hot Chutney-Grilled Chicken, and Mango Pineapple Chutney.
Servings: 10
Ingredients:
1 tablespoon all purpose flour
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh cilantro plus sprigs for garnish
1 teaspoon cumin seeds
1 teaspoon curry powder
2 large eggs, beaten to blend
2 garlic cloves, pressed
1 teaspoon ground cumin
1 1/3 cups 1/3-inch cubes peeled cored fresh pineapple (about 1/3 of a fruit)
1 large mango, peeled, cut into 1/3-inch cubes
3 tablespoons grated onion
2 8-ounce red-skinned sweet potatoes (yam)
1 8-ounce russet potato
1/2 teaspoon sea salt
1 teaspoon sea salt
1/2 cup sugar
2 tablespoons vegetable oil
6 tablespoons white wine vinegar.jpg)
1 cup Greek-style yogurt
Equipment:
bowl
oven
baking sheet
paper towels
frying pan
spatula
sauce pan
Cooking instruction summary:
Chutney:Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.Potato Cakes:Heat oven to 300F. Peel both potatoes and coarsely grate into medium bowl. Place grated potatoes and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture for total of 8 pancakes.Place pancakes on plates. Spoon yogurt, then chutney atop pancakes. Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.
Step by step:
Remove from heat and set aside.Potato Cakes
1. Heat oven to 300F. Peel both potatoes and coarsely grate into medium bowl.
2. Place grated potatoes and onion in clean cloth and squeeze out excess liquid.
3. Place potatoes and onion in large bowl.
4. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.Line baking sheet with paper towel.
5. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side.
6. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture for total of 8 pancakes.
7. Place pancakes on plates. Spoon yogurt, then chutney atop pancakes. Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.
Chutney
1. Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally.
Nutrition Information:
covered percent of daily need
