Meatless Monday
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Meatless Monday: Sweet Potato Cakes with Cranberry Chutney

If you follow me on Instagram (if you don’t, hit follow now —https://www.instagram.com/newsforchews/) you know I was on vacation over Thanksgiving.  While I had an amazing meal prepared in Italy, I still missed the Thanksgiving leftovers.  Enter the sweet potato cakes from Yotam Ottolenghi’s vegetarian cookbook, Plenty.  I mixed things up and made a cranberry chutney / relish to accompany the cakes.  I loved this recipe so much that I may try it for Christmas!  Give this sweet / tangy combo a try!

Sweet Potato Cakes:

2 1/4 pounds peeled sweet potatoes, cut into large chunks

3 TSP Soy Sauce

3/4 Cups All-Purpose Flour

1 TSP Salt

1/2 TSP Sugar

3 TBSP Chopped Green Onion

1/2 TSP Red Chili Flakes

1/2 TSP Garlic Powder

1/2 TSP Black Pepper

1/2 TSP Ancho Chili Powder

1/2 TSP Chipotle Pepper

Sweet Potato Cake Ingredients

Sweet Potato Cake Ingredients

Bring a pot of water to a boil

Add sweet potatoes and turn heat down to low heat

Cook sweet potatoes until tender

Drain and let cool for at least an hour

Once the sweet potatoes are cool, place them in a mixing bowl

Add the rest of the ingredients 

Ready to mix!

Ready to mix!

Wet hands (so the mixture won’t stick to your hands) and mix everything together until smooth

(If the mixture is still runny, add more flour)

Ready to be formed into patties!

Ready to be formed into patties!

Add EVOO to a skillet on the stove

Using an ice cream scoop, form patties and gently place in skillet

Cook for approximately 6 minutes per side, or until you get a light brown crust

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Place on two sheets of paper towels to soak up the excess EVOO

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Cranberry Chutney:

1 (12-ounce) package fresh or frozen (don’t thaw) cranberries

1 cup unsweetened pineapple juice

3/4 cup packed light brown sugar

1/2 cup chopped apricots

1/2 cup apple cider vinegar

1/2 teaspoon hot red-pepper flakes

1/4 teaspoon ground cloves

1/2 teaspoon salt

Cranberry Chutney Ingredients

Cranberry Chutney Ingredients

Combine all ingredients in a 2-quart heavy saucepan

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Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes

Transfer to a bowl and cool, uncovered (chutney will thicken as it cools)

Chill chutney, covered, at least 8 hours for flavors to develop

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Serve chutney with sweet potato cakes

Sweet Potato Cakes with Cranberry Chutney

Sweet Potato Cakes with Cranberry Chutney

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Sweet Potato Cakes
Serves 6
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Print
Prep Time
1 hr 15 min
Cook Time
15 min
Total Time
1 hr 30 min
Prep Time
1 hr 15 min
Cook Time
15 min
Total Time
1 hr 30 min
208 calories
47 g
0 g
0 g
5 g
0 g
194 g
641 g
8 g
0 g
0 g
Nutrition Facts
Serving Size
194g
Servings
6
Amount Per Serving
Calories 208
Calories from Fat 3
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 641mg
27%
Total Carbohydrates 47g
16%
Dietary Fiber 6g
23%
Sugars 8g
Protein 5g
Vitamin A
486%
Vitamin C
8%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 1/4 pounds peeled sweet potatoes, cut into large chunks
  2. 3 TSP Soy Sauce
  3. 3/4 Cups All-Purpose Flour
  4. 1 TSP Salt
  5. 1/2 TSP Sugar
  6. 3 TBSP Chopped Green Onion
  7. 1/2 TSP Red Chili Flakes
  8. 1/2 TSP Garlic Powder1/2 TSP Black Pepper
  9. 1/2 TSP Ancho Chili Powder
  10. 1/2 TSP Chipotle Pepper
Instructions
  1. Bring a pot of water to a boil
  2. Add sweet potatoes and turn heat down to low heat
  3. Cook sweet potatoes until tender
  4. Drain and let cool for at least an hour
  5. Once the sweet potatoes are cool, place them in a mixing bowl
  6. Add the rest of the ingredients
  7. Wet hands (so the mixture won't stick to your hands) and mix everything together until smooth
  8. (If the mixture is still runny, add more flour)
  9. Add EVOO to a skillet on the stove
  10. Using an ice cream scoop, form patties and gently place in skillet
  11. Cook for approximately 6 minutes per side, or until you get a light brown crust
  12. Place on two sheets of paper towels to soak up the excess EVOO
beta
calories
208
fat
0g
protein
5g
carbs
47g
more
http://www.newsforchews.com/
Cranberry Chutney
Serves 6
Write a review
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
164 calories
41 g
0 g
0 g
1 g
0 g
160 g
208 g
34 g
0 g
0 g
Nutrition Facts
Serving Size
160g
Servings
6
Amount Per Serving
Calories 164
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 208mg
9%
Total Carbohydrates 41g
14%
Dietary Fiber 3g
12%
Sugars 34g
Protein 1g
Vitamin A
6%
Vitamin C
22%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 (12-ounce) package fresh or frozen (don't thaw) cranberries
  2. 1 cup unsweetened pineapple juice
  3. 3/4 cup packed light brown sugar
  4. 1/2 cup chopped apricots
  5. 1/2 cup apple cider vinegar
  6. 1/2 teaspoon hot red-pepper flakes
  7. 1/4 teaspoon ground cloves
  8. 1/2 teaspoon salt
Instructions
  1. Combine all ingredients in a 2-quart heavy saucepan
  2. Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes
  3. Transfer to a bowl and cool, uncovered (chutney will thicken as it cools)
  4. Chill chutney, covered, at least 8 hours for flavors to develop
beta
calories
164
fat
0g
protein
1g
carbs
41g
more
http://www.newsforchews.com/
Stay hungry…

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