Tuesday, August 14, 2012

Falafel Crusted Sweet Potato Cakes

This was a tasty little experiment that ending up taking on a Spanish flavor that reminded me of  tostones.  (which I love)  I decided to top the cakes with some caramelized onions and chimichurri.  I didn't have a lot of time tonight so I microwaved the sweet potatoes and used store bought chimichurri. (do not over cook the sweet potatoes)  Total cook and prep time was about 15 minutes.  Two sweet potatoes made six cakes.


2 medium sized sweet potatoes

splash of soy milk

1/2 cup of dry falafel mix

1egg white

salt and pepper

Mash sweet potatoes after cooking and discarding the skins.  Add milk, heavy cream or soy milk and salt and pepper.  Form into balls to make patties.  Toss in egg whites and then falafel mix.  Oil a medium sauce pan and cook over medium heat for 4 minutes on each side.  The flatter the cake, the crispier it will be in the end.

For the caramelized onions:

1 large onion

1 teaspoon butter

splash or two of lemon juice

Drizzle with chimichurri sauce once plated and topped with onions

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