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.

Peace,
Milton

2 Comments:

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.