Sweet Potato Cakes

Are you tempted by exquisite flavors? If so, then the recipe for sweet potato cakes is the right choice.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 16 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 500 g Potatoes, white

  • 2 pod Garlic, fresh

  • 1 piece Chili peppers, green chili, fresh

  • 2 twigs Coriander, leaves, fresh

  • 1 spoon Soy sauce, tamari

  • 3 pinch Salt, table

  • 50 g Wheat flour, white, multi-purpose

  • pieces Oil, vegetable oil, canola

Steps

  1. Thoroughly wash the chili pepper, cut it in half, and remove the seeds. Peel the garlic and finely chop it together with the chili pepper. Wash the cilantro, dry it, and finely chop it.

  2. Peel the sweet potato, wash it, and grate it. Put the garlic, cilantro, and chili pepper in a mortar and grind them into a smooth paste with a pestle. Mix the paste with soy sauce. Combine the paste and sweet potato in a bowl and mix well.

  3. Pour flour into a deep plate. Divide the sweet potato mixture into approximately 12 equal parts, roll them in the flour, and shape them into round cakes with your hands.

  4. Place a wide pan on the stove and heat a little oil. Fry the cakes over high heat for about 4 minutes on each side. Fry the cakes in batches. Drain the fried cakes well on a paper towel to remove excess fat. Arrange them in a warmed serving dish and serve them as a side dish to your guests.

Nutrition Information (Per 100g)

  • Calories: 68.45 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 14.56 g
    • Sugars: 1.21 g
  • Protein: 1.21 g
  • Fiber: 1.73 g

Advice

The sweet potato can also be cut into pieces and then ground in a multipurpose grinder. Sweet potato is not related to the common potato, although both originate from Central America. The red sweet potato with sweet orange flesh is good for roasting, purees, soufflés, and fillings. The white sweet potato is finer and has a drier white flesh. It can be fried, boiled, or used in mixed dishes of meat and vegetables. Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut fat or good oil. The frying fat is hot enough when small bubbles form around a wooden spoon handle.