Friday, December 07, 2007

sweet potato cakes with cranberry relish

For a number of years, Ginger and I have had a New Year's Day open house and this has been one of the staples of that event. Now that I live in Sweet Potato Land, I thought I would post the recipe.

1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
Sift these ingredients together into a medium bowl.
1 medium sweet potato, peeled and grated (I use my food processor)
1/2 cup shredded cheddar
1 teaspoon finely chopped fresh thyme
Add these ingredients to the flour mixture and toss to cover the cheese and potatoes well.
1 large egg, lightly beaten
1 1/2 cups milk
In a large bowl, combine the egg and milk and then add the dry ingredients until combined.
1/2 cup oil, for frying
Heat the oil to medium high heat in a large nonstick skillet. Drop a few rounded teaspoons of the batter into the oil and flatten to form cakes about 1 1/2 inches in diameter. Cook until bottoms are browned and tiny bubbles begin to form on top (about two minutes). Flip and cook a minute or so longer; transfer to paper towels and repeat until all batter is used.

(You can make these ahead of time, layer them between wax paper, and then reheat them in a 350 oven when you're ready to serve.) On to the relish.
1 medium orange, unpeeled, but cleaned well, halved, seeded, and cut into chunks
1 medium Granny Smith apple, unpeeled, cored, and cut into chunks
1/4 medium unpeeled lemon, treated just as you did the orange
Put the fruit in a food processor and pulse until finely chopped. Add cranberries and pulse until they are the same consistency.
2 cups fresh cranberries
1/2 cup sugar
1/2 cup chopped walnuts
Transfer to a bowl, add sugar and walnuts and mix well. (This can be made up to a week ahead.) When I've served these, I also put out some sour cream.



Mavis said...

Great to visit you again. These sweet potato cakes will be our vege main tonight. Don't have fresh cranberries but will try with rehydrated dried ones :-)

Mavis said...

the cupboard was even more bare than I realised but my improvised version went down a treat. Cakes were as per recipe but with less salt (I usually don't add salt at all but put in about 1/3 teaspoon) and with some added feta cheese. Made great relish to serve on the side with chopped up orange, about a tablespoon of left over strawberry jam, handful of pecans, handful of sultanas and chopped spring onion (this vegetable seems to have a different name in every country - here in Aussie it's called a shallot. A long green vege kind of like a baby leek). Don't have food processor but we the carnivores were having pork with applesauce so just added some applesauce to the chunky relish at the table. Thanks so much.