These sweet potato cakes are soft on the inside, and perfectly crunchy on the outside. Serve them with a tangy lemon yogurt sauce as a delicious vegetarian appetizer or part of a main meal. They're easy to make, and they're ready in an hour!
Ingredients
1 ½lbsweet potatoes
1teaspoonolive oil
1cupalmond flour
2tablespoonsminced chives, can sub green onions
1teaspoonEACH: sea salt and pepper
3clovesgarlic, finely minced
½ cuppanko, more as needed
4tablespoonsbutter, for frying
Lemon Sauce
½ cupthick, plain yogurt
½ lemon, zest and juice
1tablespoonminced cilantro
1pinchEACH: sea salt and pepper
Instructions
Turn your oven to 425 degrees Fahrenheit. Cut the sweet potatoes in half lengthwise and rub the oil all over them. Place them on a baking sheet and put them in the oven - don't wait for it to preheat. Bake the potatoes for 35-45 minutes, or until they are soft.
1 ½ lb sweet potatoes, 1 teaspoon olive oil
While the sweet potatoes are cooking, whisk the sauce ingredients together in a small bowl.
½ lemon, 1 tablespoon minced cilantro, 1 pinch EACH: sea salt and pepper, ½ cup thick, plain yogurt
Once sweet potatoes are cool enough to handle, peel off the skins then place the flesh in a large bowl. Add the almond flour, chives, salt, pepper, and garlic and mix until combined.
1 cup almond flour, 1 teaspoon EACH: sea salt and pepper, 3 cloves garlic, 2 tablespoons minced chives
Place the panko in a shallow bowl. Working in batches using a ¼ cup measuring cup, scoop the sweet potatoes and drop them into the panko. Carefully coat them in the panko - they will be very soft.
½ cup panko
Melt the butter in a medium frying pan. Working in batches, cook the cakes on medium heat for about 5 minutes on each side, or until the crusts are brown and crispy. Add more butter between batches, as needed. Place the cooked cakes on paper towels while you cook the rest. Serve them with the sauce on the side.