SWEET POTATO-CORN CAKES WITH PISTACHIO-YOGURT SAUCE
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
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.
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Kyree Miller
[email protected]I've made these cakes several times now and they're always a hit. They're perfect for breakfast, lunch, or dinner.
Harish Bist
[email protected]These cakes were easy to make and very tasty. I would definitely recommend them.
Nontobeko Nkosi
[email protected]I'm not a big fan of sweet potato, but I really enjoyed these cakes. The corn and pistachio yogurt sauce helped to balance out the sweetness of the sweet potato.
Imran almamun
[email protected]These cakes were delicious! I made them for a brunch party and they were a big hit. Everyone loved the pistachio yogurt sauce.
malcolm mifsud
[email protected]I followed the recipe exactly, but my cakes didn't turn out as golden brown as the ones in the picture. They were still tasty, though.
Usman Baloch YT
[email protected]These cakes were a bit dry for my taste. I think I would add more moisture next time.
Jessica “Jess” Beaman
[email protected]I had some leftover sweet potatoes, so I decided to try these cakes. They were so good! I will definitely be making them again.
AxI
[email protected]These cakes were easy to make and turned out great! The pistachio yogurt sauce was the perfect complement.
Exotic _Cyclo_on Gfuel
[email protected]I love the combination of sweet potato and corn in these cakes. The pistachio yogurt sauce is also a great addition. I will definitely be making these again.
Ninia Benjamin
[email protected]These sweet potato corn cakes were a hit with my family! The pistachio yogurt sauce added a unique and delicious flavor. I will definitely be making these again.