SWEET POTATO CAKES WITH MANGO-PINEAPPLE CHUTNEY
Bon Appétit | March 2010 - By Jill Dupleix - Read More http://www.epicurious.com/recipes/food/views/Sweet-Potato-Cakes-with-Mango-Pineapple-Chutney-357393#ixzz1cVWrexPG
Provided by Queen Dana
Categories Yam/Sweet Potato
Time 6m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- For chutney:.
- Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.
- For potato cakes:.
- Heat oven to 300°F 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.
Nutrition Facts : Calories 144.4, Fat 5.1, SaturatedFat 0.9, Cholesterol 46.5, Sodium 460.7, Carbohydrate 23.9, Fiber 1.7, Sugar 19.1, Protein 2.5
CORIANDER POTATO CAKES WITH MANGO CHUTNEY
Herby patties with a fresh green salad and fruity relish - a thrifty and healthy supper for two that can be easily doubled
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Cook the potatoes in salted boiling water until they start to fall apart. Drain and put back in the warm pan to dry out for a few mins. Mash the potato, egg yolk, coriander and spring onions together. Season with sea salt and ground black pepper, and mix in the lemon zest, cheddar and chilli. Shape into 8 cakes.
- Put the egg white in a bowl and whisk until foamy. Put the breadcrumbs on a plate. Dip the cakes in the egg white, allow the excess to drain off, then coat in the breadcrumbs, pressing to adhere well. Put on a tray lined with baking parchment, cover and chill for 15 mins or until ready to use.
- Heat the vegetable oil in a large, heavy-based, non-stick frying pan over a medium heat. Cook the cakes in batches for 2-3 mins each side, or until golden and heated through. Serve with the chutney and salad.
Nutrition Facts : Calories 316 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.3 milligram of sodium
SWEET POTATO CAKE
Sweet potatoes are not only tasty and versatile, they're good for you as well. Family and friends never mind eating a nutritious vegetable when it's part of this easy-to-prepare dessert, I like to serve this as a snack cake or breakfast coffee cake.-Kathy Theriot, St. Martinville, Louisiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 337 calories, Fat 10g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 384mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
PINEAPPLE MANGO CHUTNEY
Make and share this Pineapple Mango Chutney recipe from Food.com.
Provided by Sydney Mike
Categories Chutneys
Time 25m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, combine all ingredients & simmer over low heat, stirring occasionally, until mixture has a jam-like consistency, about 15-20 minutes.
- Let cool to room temperature, then store covered in a 4-cup container for up to 2 weeks in the refrigerator.
Nutrition Facts : Calories 60.2, Fat 0.1, Sodium 40.8, Carbohydrate 15.4, Fiber 1, Sugar 12.9, Protein 0.4
BOMBAY POTATO CAKES WITH FRIED EGGS & MANGO CHUTNEY
Use up leftover roasties and veg from your Christmas dinner to make these Bombay potato cakes, served with fried eggs, pickled onions and mango chutney
Provided by Cassie Best
Categories Brunch, Lunch
Time 25m
Number Of Ingredients 10
Steps:
- Combine the onion with the lime juice in a small bowl and set aside to pickle. Heat a drizzle of oil in a frying pan over a medium heat and cook the spring onions for 5 mins until softened. Tip these into a bowl with the potatoes, root veg and curry paste. Season, then mash with a fork or potato masher until most of the lumps have been removed and the mixture holds together. Shape into four patties using your hands.
- Heat 1 tbsp oil in the pan over a medium heat and cook the potato cakes for 3-4 mins on each side until crisp and golden. Transfer to a plate and cover to keep warm.
- Heat the rest of the oil in the pan and fry the eggs to your liking, then season. Serve each potato cake with a fried egg, 1 tbsp chutney, some of the pickled onions and a sprinkling of coriander leaves.
Nutrition Facts : Calories 396 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
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- Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.
- Heat oven to 300°F. 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. * A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover; chill overnight to drain.
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