SALMON AND SWEET POTATO CAKES WITH AGRODOLCE RELISH AND ARUGULA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Put the potatoes in a small pot, cover with water, and bring to a boil over high heat. Salt the water and cook until tender, 10 to 12 minutes. Drain, then return the potatoes to the pot and mash.
- Meanwhile, put the salmon fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets, but do not cover. Bring to a boil over medium heat, then reduce heat to a simmer and poach until opaque about 8 to 10 minutes. Remove the skin and transfer the salmon to a bowl. Flake the fish with a fork and season with salt and pepper, to taste. Add the mashed sweet potatoes to the bowl along with the seafood seasoning, half of the cracker crumbs, the egg, thyme, hot sauce, scallions, and dill. Mix to combine. The fish cake mixture needs to be just firm enough to mold into cakes. If its too wet, add a few more crumbs.
- Heat 2 skillets, side by side, 1 with 2 tablespoons extra-virgin olive oil (2 turns of the pan) over medium heat, the other with 1 tablespoon extra-virgin olive oil (a turn of the pan) over medium-high heat. Form the salmon mixture into 4 (4-inch) patties, coat in the remaining crumbs, and then add them to the first pan. Cook the fish cakes until light golden, about 2 to 3 minutes on each side. Add the red onions, celery, and garlic to the second pan and cook 3 to 4 minutes. Add the tomatoes, season with salt and pepper, to taste, and cook 2 minutes more. Stir the vinegar into the sauce, then sprinkle the sugar over top and toss to coat the tomatoes. And arugula.
- Arrange the fish cakes on individual serving plates alongside the arugula. Top with the agrodolce relish and serve.
SWEET POTATO PATTIES
An easy recipe for very flavorful sweet potato patties, seasoned with curry powder. Made with almond flour, they are paleo and gluten free.
Provided by Vered DeLeeuw
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper marked as safe for high heat and spray it with oil.
- In a medium bowl, whisk together the egg, sea salt, black pepper, curry powder, and dried thyme. Mix in the almond flour. Set aside.
- Pierce the sweet potato all over with a fork. Microwave until tender, about 5 minutes per side.
- Allow the sweet potato to cool for 5 minutes until easier to handle, then peel and mash it well with a fork.
- Add the mashed sweet potato to the egg mixture. Mix well.
- Using a 4-tablespoon scoop or measuring cup, scoop six mounds of the mixture onto the prepared baking sheet. Flatten with a spatula. Spray with oil.
- Bake the cakes for 15 minutes. Flip to the other side, spray with more oil and bake until browned and set, 10 more minutes. Serve immediately.
Nutrition Facts : ServingSize 2 patties, Calories 253 kcal, Carbohydrate 33 g, Protein 6 g, Fat 11 g, SaturatedFat 1 g, Sodium 327 mg, Fiber 6 g, Sugar 0.5 g
SWEET POTATO, QUINOA, SPINACH AND RED LENTIL BURGER
You can use blond or black quinoa for these delicate burgers. Black will look striking against the sweet potato's orange when you cut into the burgers. The red lentils pale to yellow when you cook them; they contribute texture and flavor. The burgers have a decidedly Mediterranean flavor, with feta and mint included in the mix. But I still like to serve them with raita or chutney; a more Mediterranean condiment would be yogurt seasoned with puréed garlic and mint.
Provided by Martha Rose Shulman
Categories dinner, lunch, burgers, main course
Time 1h
Yield 10 patties
Number Of Ingredients 13
Steps:
- Combine quinoa, red lentils, water and salt to taste (I used a rounded 1/2 teaspoon) in a saucepan and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes, until quinoa is tender and blond quinoa displays a thread, and lentils are just tender. Drain off any water remaining in the pot through a strainer, tapping strainer against the sink to remove excess water, then return quinoa and lentils to the pot. Cover pot with a towel, then return the lid and let sit undisturbed for 15 minutes.
- Skin sweet potatoes and place in a large bowl. Mash with a fork. Add spinach and mash together (I use my hands for this). Add quinoa and lentils, feta, mint, chives, lemon juice, and salt and pepper to taste. Mix together well. Mixture will be moist.
- Take up about 1/3 cup of the mixture and form into a ball (you can wet your hands to reduce sticking). Roll the ball in the panko or chickpea flour, then gently flatten into a patty. Set on a plate and continue with the rest of the mixture. Refrigerate uncovered for 1 hour or longer (the longer the better).
- When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons oil in a 12-inch, heavy nonstick frying pan over high heat. Swirl the pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to rack. Heat remaining oil in the pan and cook remaining patties. Keep patties warm in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 462 milligrams, Sugar 6 grams
SWEET POTATO PATTIES
This sweet potato patties recipe is one of my favorites. I use brown rice a lot in my healthy vegan recipes. It is a rich source of lots of nutrients, and makes for a much lighter patty than a bean-based veggie burger. This recipe is simple and delicious. It allows for a lot of variation in seasoning, and can easily be made with potato rather than sweet potato for a more neutral flavor. I've kept things really simple here to focus attention on the sweet potato.
Provided by Heather Nauta
Categories Yam/Sweet Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Be sure to have your rice cooked & cooled before you begin. This can happen at dinner the night before, at breakfast, or an hour before dinner. As long as the rice has cooled, it will be sticky enough to make into a patty.
- Stir together the rice, sweet potato, onion and salt in a large bowl. Allow it to sit for a few minutes, so that the salt can draw the moisture out of the potato & onion. Stir in enough flour to make the batter sticky, adding a spoonful or two of water if necessary. Form the mixture into tight balls, and squish slightly into a patty form.
- Heat a pan on medium, then add enough oil to coat the underside of each patty. Allow them to cook for 7-10 minutes, then flip. Cook another 5-7 minutes, and serve.
- These sweet potato brown rice patties can be served on their own, garnished with salsa and lettuce, on a bun as a burger, or many other ways. In the photo, I served them alongside some steamed kale, dressed with tamari and sesame seeds.
Nutrition Facts : Calories 344.4, Fat 4, SaturatedFat 0.7, Sodium 317.5, Carbohydrate 68.8, Fiber 3.9, Sugar 3, Protein 7.7
SWEET POTATO CAKE
A spicy layer cake. Good with buttercream frosting.
Provided by Julie
Categories Desserts Cakes Spice Cake Recipes
Time 2h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
- Sift together cake flour, baking powder, soda, salt, cinnamon, allspice, and ginger.
- Mix together buttermilk, sweet potatoes, and raisins in a medium bowl and set aside.
- Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk and sweet potato mixture, mixing until just incorporated. Divide batter between prepared pans and spread evenly.
- Bake in preheated oven until a tester inserted in the center of each layer comes out clean, about 30 minutes. Cool cake layers on wire rack. Remove from pans and frost as desired.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 66.2 g, Cholesterol 51.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.3 g, Sodium 372 mg, Sugar 40.3 g
SWEET POTATO CRANBERRY RELISH
Sweet potatoes are a tasty surprise in this slightly tart relish. It's lovely served alongside turkey, ham or pork.
Provided by Taste of Home
Time 25m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- Place sweet potato in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain; set aside., In a food processor, combine the cranberries, orange, sugar and jalapeno if desired; cover and process until finely chopped. Transfer to a bowl; stir in the sweet potato, pecans, cilantro, salt and cinnamon. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 136 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 3g fiber), Protein 1g protein.
SWEET POTATO PATTIES
Make and share this Sweet Potato Patties recipe from Food.com.
Provided by Mexi-Rosie
Categories Yam/Sweet Potato
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, form patties, and fry.
- May also incorporate some cooked ground or shredded meat.
- For Vegetarian option, omit meat.
Nutrition Facts : Calories 62.3, Fat 1.1, SaturatedFat 0.3, Cholesterol 42.3, Sodium 261.1, Carbohydrate 10.7, Fiber 1.1, Sugar 1.4, Protein 2.4
SWEET POTATO RECIPES: ORANGE SWEET POTATOES
I love sweet potatoes. They have amazing flavor and you can do so much with them.
Provided by Karen Ciancio
Categories Side Dish
Time 17m
Number Of Ingredients 7
Steps:
- In a covered large saucepan, cook sweet potato in enough boiling water to cover, about 10 minutes or until tender.
- Meanwhile, in a small saucepan, bring orange juice to boiling over medium heat. Stir in orange peel and lemon juice.
- In small mixing bowl, stir together the cold water and cornstarch; stir into the orange juice mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
- Transfer cooked vegetables to a serving dish. You can either drizzle the orange juice mixture over the vegetables or mix it in before putting the sweet potatoes in the serving dish. I prefer to mix it in, as it ensures that the lovely citrus flavors are spread throughout the vegetables. Then just sprinkle the almonds on top and serve.
Nutrition Facts : Calories 144 kcal, Carbohydrate 28 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 63 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
SWEET POTATO PATTIES
These sweet potato patties are mashed into crispy flavorful patties, that are perfect for a vegetarian meal or side dish.
Provided by Ellen
Number Of Ingredients 6
Steps:
- Peel your potatoes, and dice them into about 1 inch size bits
- Place in a microwave safe container and microwave for about 5 minutes.
- Mash your sweet potatoes with a fork or potato masher.
- Melt butter in a medium frying pan
- Saute onions in the butter for about 5 minutes
- Add onions to mashed sweet potatoes and stir together.
- Add egg, flour, and salt to sweet potatoes and mix together.
- Preheat a frying pan to medium heat and add butter to the pan. Scoop up about 1/4 cup of the mashed mixture and place into a frying pan, heated to medium.
- Scoop up about 1/4 cup of the mashed mixture and place into the pan.
- Pat down to about 1/2 inch thickness, and 2 to 3 inches in diameter. (The patties may be a bit sticky and hard to shape, coat hands in nonstick spray as needed.
- Fry for about 60 seconds on each side.
Nutrition Facts : Calories 85 kcal, Carbohydrate 13 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 245 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SUNNY'S HOLIDAY VIBE SWEET POTATOES
Provided by Sunny Anderson
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil.
- Break the frozen patties apart and place on the prepared baking sheet. Divide the brown sugar evenly over each patty. Sprinkle with nutmeg, cinnamon sugar, lemon zest, a pinch of salt and a grind or two of black pepper. Bake until golden around the edges, 20 to 25 minutes. Serve with a spritz of lemon juice.
SWEET POTATO CAKES
Steps:
- To bake sweet potatoes: wash them well, poke a couple of holes with a knife, wrap in foil and bake at 350 until soft. Bake time will depend on how large are your sweet potatoes. If you get smaller ones, you can significantly decrease cooking time. Once done, cool until easy to handle and scoop out all the potato meat into the mixing bowl.
- To boil sweet potatoes: wash, peel and cut them in half or in four pieces, depending on the size. Add cut sweet potato pieces to salted boiling water and cook until butter knife easily goes through. Drain and add them to the mixing bowl.
- Mash sweet potatoes in a mixing bowl until smooth.
- Add green onions, cilantro, sour cream, egg, bread crumbs, grated garlic and mix well.
- Add salt and pepper, mix well and taste to make sure you have enough.
- Preheat a medium saute pan over medium heat. Add some vegetable oil.
- Form sweet potato patties and cook for about 5-7 minutes on each side. Use a small spatula and flip carefully.
SWEET POTATO ROUNDS
Had to cook Sweet Potatoes quickly and stumbled on this crowd pleaser
Categories Side Items Vegetarian Vegetarian Side Items Side Dish Side Items Side Dish
Yield 2
Number Of Ingredients 6
Steps:
- Slice potatoes to make rounds about 1/4 -1/2 inch thick. Lay flat on baking pan sprayed with Pam. Sprinkle with brown sugar and dot with marjarine. Lightly sprinkle with cinnamon. Put water in pan, and cover with foil. Bake at 350 for about 15 minutes or until tender. Take off foil and put under broiler for a few minutes to brown. Serving size, one half of a sweet potato. Each potato makes about 8 -10 rounds.
Nutrition Facts : Nutritional Info Servings Per Recipe 2 Amount Per Serving Calories
SWEET POTATO COCONUT PATTIES
Provided by Nina-Kristin Isensee
Number Of Ingredients 10
Steps:
- Peel and shred the sweet potatoes. Sprinkle with the salt, place in a strainer and set aside for 15 minutes.
- Finely chop the spring onions and (if you like) set some of the green portion aside to use as a garnish.
- Place the lime juice and zest in a food processor with the coconut, spring onions and chili flakes. Pulse until finely chopped and fully mixed.
- Squeeze the moisture out of the sweet potatoes, using a kitchen towel or paper towel if you need to.
- Place the shredded sweet potato and the coconut mixture in a large bowl, and stir to combine.
- In a small bowl, whisk the egg together with the extra yolk, then add it to the large bowl. Sift the flour on top of the mixture, and stir to combine everything to form a dough.
- Form 8-12 balls of equal size, and gently press each one to form patties. Dust each with flour.
- Coat a large pan with olive oil and place over medium heat. Fry the patties until golden-brown on both sides, about 8-10 minutes, flipping occasionally.
SWEET POTATO PATTIES
This recipe gives a little something different to do with sweet potatoes. My boyfriend loves these.
Provided by Nuttylicious
Categories Side Dish Vegetables Sweet Potatoes
Time 26m
Yield 4
Number Of Ingredients 12
Steps:
- Mix together the sweet potatoes, onion, coconut, flour, semolina, and syrup in a large bowl. Mix in the eggs. Form the mixture into 4 patties.
- Mix together the yogurt, half and half, pineapple juice, and cayenne pepper in a separate bowl. Set aside until serving.
- Heat the oil in a skillet over medium-high heat. Cook the patties in the hot oil until crisp, 3 to 5 minutes per side. Transfer to plate lined with paper towels.
- Serve patties hot with yogurt mixture on the side.
Nutrition Facts : Calories 248.9 calories, Carbohydrate 39.5 g, Cholesterol 98.3 mg, Fat 6.9 g, Fiber 3.1 g, Protein 8.1 g, SaturatedFat 3.2 g, Sodium 118.9 mg, Sugar 18.9 g
STEAMED SWEET POTATOES
Delectable sweet potatoes...you'll never go back to Idaho again!
Categories Side Items Vegetarian Vegetarian Side Items Side Dish Side Items Side Dish
Yield 1
Number Of Ingredients 3
Steps:
- Cut one sweet potato into large chunks. Steam 7-10 minutes on the stove until potatoes are tender. In a seperate pot, melt butter and brown sugar together until they are well mixed. Pour over sweet potatoes in your serving dish, making sure that the potatoes are fully doused in the sauce. (I let mine sit a few minutes to really soak up the flavor). You can use more sauce (equal parts butter to brown sugar) if you prefer. Enjoy!
- You could eat the entire potato yourself as a meal (6 WW points) or you could use it as a side dish, eat half and then it serves two. So, it depends on how you plan to eat it.
Nutrition Facts : Nutritional Info Servings Per Recipe 1 Amount Per Serving Calories
SALMON & SWEET POTATO CAKES WITH AGRODOLCE RELISH & ARUGULA
Yield serves 4
Number Of Ingredients 21
Steps:
- Place the potato in a small pot, cover with water, and bring to a boil. Salt the water and cook the potato until tender, 10 to 12 minutes. Drain, return to the pot, and mash.
- Meanwhile, place the fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets. Do not cover, bring to a boil, and reduce the heat to a simmer and poach for 8 to 10 minutes, until the fish is opaque. Remove the skin and transfer the salmon to a bowl. Flake the fish and season with salt and pepper. Add the mashed sweet potatoes to the bowl along with the Old Bay seasoning, half the cracker crumbs, the egg, thyme, hot sauce, scallions, and dill. Mix to combine. The fish cake mixture needs to be just firm enough to mold cakes. If it's too wet, add a few more cracker crumbs.
- Heat two skillets side by side, one with 2 tablespoons of the EVOO over medium heat and the other with 1 tablespoon of EVOO over medium-high heat. Form four 4-inch patties and turn the salmon cakes in the remaining cracker crumbs, then add them to the first pan. Cook the fish cakes for 2 to 3 minutes on each side to light golden. Add the red onions, celery, and garlic to the second pan and cook for 3 to 4 minutes. Then add the tomatoes, season with salt and pepper, and cook for 2 minutes more. Stir the vinegar into the relish, then sprinkle the sugar over top and stir again.
- Serve the fish cakes alongside the arugula with the agrodolce relish on top.
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