Plenty: Vibrant Recipes from London's Ottolenghi
Sweet Potato cakes
Page 32
Cuisine: Middle Eastern | Course Type: Appetizers
View photos (1)Tags: yoghurt appetizer sweet potatoes sweet potato cakes pancake yogurt sauce potato pancake
Recipe Reviews
friederike from Berlin,
I'm afraid these just didn't work for us. Flavourwise, they were a little dull. I think a clove of garlic and a little pepper, maybe also mint instead of coriander, would have worked wonders for the sauce. The potato cakes also could benefit from spices, or at the very least serve them alongside something else.
The biggest problem however was frying them. Either the heat was too low and nothing would happen for ages, but making the flame (we cook on gas) just a tiny bit larger made them get burnt nearly immediately!
(edited 9th July 2017) (0) comment (0) useful
I think Zosia has already written my review! I agree that the cook time/temp was off, and that the cakes paired perfectly with the sauce. Though I did add extra spices to my my second batch - chili powder and smoked paprika, the cakes were great as per the recipe.
Zosia from Toronto, ON
A fantastic reinvention of a sweet potato! Crispy on the outside, creamy on the inside, with a tangy sauce that cuts the sweetness of the potato, it had even the sweet potato haters in the house rethinking their opinion of the vegetable!
I had all of the ingredients on hand except for the Greek yogurt for the sauce, but draining some 1% fat plain yogurt in a cheesecloth-lined sieve did the trick. The potato mixture is very sticky so I used an ice cream scoop to portion the dough and an oiled spatula to flatten it; my pancakes were ~3" and the recipe made 17 of them.
The flavour of the cake and the accompanying sauce deserves a 5-star rating. I've given only 4 as I found the cooking instructions questionable: cooking 6 min per side in butter over medium heat seems excessive and would result in burnt butter (and pancakes). Mine cooked in about 3 min per side; I used clarified butter to avoid the burnt butter problem but I think a combination of reg. butter and oil would work also.
Can't wait to try more recipes from this book!
(edited 30th December 2011) (0) comment (3) useful
lajaxon from Eureka, CA
Very easy and tasty version of potato pancakes. I used a cast iron griddle instead of a skillet to cook more at one time and it's just important that it be hot enough (which is a challenge at the edges). I didn't make the sauce, and I thought the cakes were moist enough without it.
Login or register to add your own review of this recipe.