Sweet Potato Cakes with Mango-Pineapple Chutney
- Breakfast
- Serves Makes 8
- United States
- Toddler friendly
Ingredients
- Chutney: 1 1/3 cups 1/3-inch cubes peeled, cored fresh pineapple
- Chutney: 1/2 large mango, peeled, cut into 1/3-inch cubes (2/3 cup)
- Chutney: 1/2 cup sugar
- Chutney: 6 Tb white wine vinegar
- Chutney: 2 garlic cloves, pressed
- Chutney: 1 tsp ground cumin
- Chutney: 1 tsp cumin seeds
- Chutney: 4 whole cloves
- Chutney: 1/2 tsp sea salt
- Chutney: 1/2 tsp freshly ground black pepper
- Potato Cakes: 8 oz red-skinned sweet potato (yam)
- Potato Cakes: 8 oz russet potato
- Potato Cakes: 3 Tb grated onion
- Potato Cakes: 2 large eggs, beaten to blend
- Potato Cakes: 2 Tb finely chopped fresh cilantro, plus sprigs for garnish
- Potato Cakes: 1 Tb all-purpose flour
- Potato Cakes: 2 tsp curry powder
- Potato Cakes: 1 tsp sea salt
- Potato Cakes: 2 Tb vegetable oil
- Potato Cakes: 1 cup Greek-style yogurt
Instructions
- Chutney: Combine all chutney ingredients in a heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside. Potato Cakes: Heat oven to 300F. Peel both potatoes and coarsely grate into a medium bowl. Place the grated potatoes and onion in a clean cloth and squeeze out the excess liquid. Place the potatoes and onion in a large bowl; add the eggs, chopped cilantro, flour, curry powder, and sea salt, and mix to incorporate evenly. Line a baking sheet with paper towel. Heat the oil in a heavy large skillet over medium-high heat. Measure a scant 1/4 cupful of the mixture, add to the skillet, and use a spatula to gently flatten into a 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes; fry until golden, about 3 minutes per side. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining mixture for a total of 8 pancakes. Place pancakes on plates, spoon yogurt then chutney on top, sprinkle with black pepper, and garnish with cilantro sprigs.
Note
A thick Greek yogurt works best; if unavailable, drain regular yogurt in a cheesecloth-lined strainer over a bowl, covered, in the refrigerator overnight.