Sweet Potato Corn Cakes With Pistachio Yogurt Sauce Food

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SWEET POTATO-CORN CAKES WITH PISTACHIO-YOGURT SAUCE



Sweet Potato-Corn Cakes With Pistachio-Yogurt Sauce image

Sweet potato and sweet corn are combined with curry leaves and spices in these savory cakes, meant to be served alongside a creamy pistachio-yogurt sauce. For best results, you'll want to get as much liquid out of the ingredients: Salting the sweet potatoes helps, as does using fresh eggs. (If your eggs are a bit old, place them in a fine-mesh sieve over a small bowl to drain the watery part.) And don't skip blanching pistachios to get rid of their skins, or they'll retain their bitterness. These cakes are best eaten straight off the pan, paired with plain rice, or tucked into sandwiches drizzled with the pistachio-yogurt sauce, but leftovers can be reheated in the oven.

Provided by Nik Sharma

Categories     dinner, vegetables, main course

Time 45m

Yield 16 (3-inch) cakes

Number Of Ingredients 19

2 large sweet potatoes (about 2 pounds), peeled and grated
Kosher salt
1 cup fresh corn kernels (from 1 whole ear corn) or frozen kernels, thawed and drained
1 cup all-purpose flour
1 shallot, peeled and minced
12 to 15 curry leaves, chopped
1 1/2 teaspoons garam masala
1 teaspoon red-pepper flakes, such as Urfa or Maras
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly whisked
Neutral oil, such as canola or grapeseed, for frying
1/2 cup shelled, unsalted pistachios
1 cup plain Greek yogurt
2 scallions, ends trimmed and discarded
2 tablespoons lime juice
1 teaspoon honey or maple syrup
1 garlic clove, peeled
1/2 teaspoon freshly ground black pepper
Kosher salt

Steps:

  • Make the cakes: In a large bowl, toss the grated sweet potatoes with 1 teaspoon salt. Let sit, covered, for 30 minutes.
  • As the sweet potatoes sit, prepare the sauce: Set a pot of water to boil, and cover the pistachios with an inch of boiling water. Let sit for 30 minutes, until the skins turn soft and easily peel off by rubbing. Discard the skins and the water.
  • Place the pistachios in a blender or the bowl of a food processor with the yogurt, scallions, lime juice, honey, garlic and black pepper. Pulse for a few seconds until combined. Season to taste with salt. Set aside. (Sauce can be made a day ahead of time and refrigerated in an airtight container.)
  • Squeeze the grated sweet potatoes and discard the liquid. To the same large bowl, add the corn, flour, shallot, curry leaves, garam masala, red-pepper flakes and black pepper. Season with salt. Add the whisked eggs, and mix to combine.
  • Divide the mixture into 16 equal parts, and shape each one into a 3-inch disk.
  • Lightly oil a cast-iron or nonstick skillet and heat over medium-low. When the oil shimmers, cook the cakes in batches, 3 1/2 to 4 minutes per side, until golden brown and slightly caramelized. Serve warm with the pistachio-yogurt sauce.

SWEET POTATO CORN CAKES W/GARLIC DIPPING SAUCE



Sweet Potato Corn Cakes W/Garlic Dipping Sauce image

Make and share this Sweet Potato Corn Cakes W/Garlic Dipping Sauce recipe from Food.com.

Provided by Bonnie G 2

Categories     Yam/Sweet Potato

Time 50m

Yield 10 Cakes, 10 serving(s)

Number Of Ingredients 13

3 lbs sweet potatoes
1 cup frozen corn kernels
2 green onions
1/4 bunch cilantro (divided)
1/4 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon salt
1 large egg
1/3 cup yellow cornmeal
1 cup plain breadcrumbs
1/2 cup vegetable oil (for frying)
1 cup plain yogurt
1 garlic clove

Steps:

  • Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it's soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
  • Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
  • Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
  • While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve.
  • After the sweet potato mixture has refrigerated, it's time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.

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