Sweet Potato And Cabbage Cakes Recipes

SWEET POTATO AND CABBAGE CAKES

Steps:

• Preheat the oven to 200°C.
• Peel sweet potatoes, cut into cubes and cook in lightly salted water until tender.
• Meanwhile, shred or very thinly slice the cabbage.
• Take the cooked sweet potato cubes out of the pan with a slotted spoon, then add the cabbage to the water and blanch for 3 minutes. Drain, leave to cool.
• Heat the oil in a frying pan, add the fennel, garlic and paprika and fry for a few seconds, then add the sweet potato cubes.
• Mash roughly with a fork - leave it a bit lumpy!
• Add the cabbage. Stir and let it cool.
• Using your hands form 4-6 balls, then slightly press them between your palms.
• Put the cakes onto a lined baking tray, sprinkle with grated cheese and cook for about 10 to 15 minutes until the cheese melted and the cakes are golden brown.
• Serve warm.

SAVORY CARIBBEAN-INSPIRED SWEET POTATO CAKES

Steps:

• Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
• Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
• Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
• Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.

MASHED POTATO AND CABBAGE PANCAKES

Steps:

• To prepare the cabbage, remove the outer leaves and quarter a small head or 1/2 of a larger head. Core and place in a steamer above 1 inch of boiling water. Steam 10 to 15 minutes, until tender when pierced with a knife or skewer. Remove from the heat and allow to cool, then squeeze out water, and chop fine. Mix with the potatoes in a large bowl. Add the chives, baking powder, marjoram if using, salt, pepper, and flour. Beat the eggs and stir in.
• Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don't worry if this is hard to do - if they stick -- because when you flip them over you can flatten them into pancakes. Brown on the first side - about 2 or 3 minutes - and using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.

SWEET POTATO COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking dish with cooking spray.
• Whisk white wheat flour, baking soda, 1 teaspoon cinnamon, and salt together in a bowl. Beat 1/2 cup brown sugar, honey, and 1/4 cup butter together in another bowl with an electric mixer until creamy; beat in egg. Add sweet potato and vanilla extract to butter mixture and beat until smooth.
• Stir flour mixture into sweet potato mixture until batter is evenly moistened and smooth. Pour batter into prepared baking dish.
• Mix all-purpose flour, 1/3 cup brown sugar, rolled oats, 1/4 cup butter, and 1 teaspoon cinnamon together in a bowl until combined. Sprinkle oats mixture over batter.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.