Sweet Potato Cakes with Mango-Pineapple Chutney

Name: Sweet Potato Cakes with Mango-Pineapple Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp all purpose flour; 1 teaspoons freshly ground black pepper; 2 Tbsps finely chopped fresh cilantro plus sprigs for garnish; 1 teaspoon cumin seeds; 1 teaspoon curry powder; 2 larges eggs, beaten to blend; 2 garlic cloves, pressed; 1 teaspoon ground cumin; 315 milliliters 1/3-inch cubes peeled cored fresh pineapple (about 1/3 of a fruit); 1 large mango, peeled, cut into 1/3-inch cubes; 3 Tbsps grated onion; 454 grams red-skinned sweet potatoes (yam); 227 grams russet potato; 1 teaspoons sea salt; 1 teaspoon sea salt; 118 milliliters sugar; 2 Tbsps vegetable oil; 6 Tbsps white wine vinegar; 237 milliliters Greek-style yogurt

Sweet Potato Cakes with Mango-Pineapple Chutney

You can never have too many side dish recipes, so give Sweet Potato Cakes with Mango-Pineapple Chutney a try. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 179 calories, 4g of protein, and 5g of fat each. Head to the store and pick up red-skinned sweet potatoes, pepper, vegetable oil, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally.

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Sauce Pan

Heat oven to 300F. Peel both potatoes and coarsely grate into medium bowl.

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Potato

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Bowl

Oven

Place grated potatoes and onion in clean cloth and squeeze out excess liquid.

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Potato

Onion

Place potatoes and onion in large bowl.

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Potato

Onion

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Bowl

Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.Line baking sheet with paper towel.

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Curry Powder

Cilantro

Sea Salt

All Purpose Flour

Egg

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Baking Sheet

Paper Towels

Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side.

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Cooking Oil