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.
Heat oven to 300F. Peel both potatoes and coarsely grate into medium bowl.
Place grated potatoes and onion in clean cloth and squeeze out excess liquid.
Place potatoes and onion in large bowl.
Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.Line baking sheet with paper towel.
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.
Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture for total of 8 pancakes.
Place pancakes on plates. Spoon yogurt, then chutney atop pancakes.
Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.