Sweet Potato Cakes & Sour Cream with Black Bean Salsa
recipe from lisa is cooking
Potato Cakes:
2 lbs sweet potatoes, peeled and cubed
1/2 C flour
1 t salt
1/2 t pepper
5 green onions, both white and green portions chopped
5 T EVOO
5 T butter
1/2 C sour cream
Black Bean Salsa:
16 oz can black beans, rinsed and drained
1 roma tomato, chopped
1 yellow bell pepper, chopped
1/4 C minced red onion
1/4 C cilantro, chopped
1/4 t salt
Juice of 1 lime
Steam sweet potato chunks for 15 minutes until completely tender. Transfer to colander and drain until very dry.
While your potatoes are steaming, prepare black bean salsa. Combine all salsa ingredients in a small bowl and stir to combine. Store in refrigerator.
Once dry, place sweet potato chunks in a large mixing bowl and mash to break up chunks. Don't use a mixer, or over-mix, or they'll turn gummy. Add flour and finely chopped green onions, mix with hands to form a smooth batter. Add salt and pepper to taste. The mixture should be sticky, not wet. Add more flour if it's wet. Form round, flat cakes. If you're using these as appetizers, make the little potato cakes smaller. If you're having them as a meal, make them larger.
In a skillet, heat a couple tablespoons of oil and butter over medium high heat. Fry four or five at a time for 3 minutes per side until golden. Transfer finished cakes to a paper towel-lined baking sheet to drain and cool. Add more butter and oil in pan between batches as needed.
Allow to cool before adding sour cream. Top each potato cake with sour cream and black bean salsa.
Source: Baking With Blondie
recipe from lisa is cooking
Potato Cakes:
2 lbs sweet potatoes, peeled and cubed
1/2 C flour
1 t salt
1/2 t pepper
5 green onions, both white and green portions chopped
5 T EVOO
5 T butter
1/2 C sour cream
Black Bean Salsa:
16 oz can black beans, rinsed and drained
1 roma tomato, chopped
1 yellow bell pepper, chopped
1/4 C minced red onion
1/4 C cilantro, chopped
1/4 t salt
Juice of 1 lime
Steam sweet potato chunks for 15 minutes until completely tender. Transfer to colander and drain until very dry.
While your potatoes are steaming, prepare black bean salsa. Combine all salsa ingredients in a small bowl and stir to combine. Store in refrigerator.
Once dry, place sweet potato chunks in a large mixing bowl and mash to break up chunks. Don't use a mixer, or over-mix, or they'll turn gummy. Add flour and finely chopped green onions, mix with hands to form a smooth batter. Add salt and pepper to taste. The mixture should be sticky, not wet. Add more flour if it's wet. Form round, flat cakes. If you're using these as appetizers, make the little potato cakes smaller. If you're having them as a meal, make them larger.
In a skillet, heat a couple tablespoons of oil and butter over medium high heat. Fry four or five at a time for 3 minutes per side until golden. Transfer finished cakes to a paper towel-lined baking sheet to drain and cool. Add more butter and oil in pan between batches as needed.
Allow to cool before adding sour cream. Top each potato cake with sour cream and black bean salsa.
Source: Baking With Blondie
Advertisement