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When I found this recipe, I got so excited. I LOVE sweet potatoes and with us moving over to more clean eating lifestyle, I thought holy smokes – I can’t wait to make these yummy little nuggets! The original recipe calls for a garlic dipping sauce, but that didn’t really excite me so I decided to change it to a Srirachi dipping sauce. The extra spice really adds a wonderful kick.
I first microwaved the potatoes. The time will vary depending on the size of the potatoes. Squeeze the sweet potatoes to see if the centers are soft. Be careful – they will be very hot.
When the potatoes are cool, scoop out the flesh out into a mixing bowl. With a fork, mash the potatoes.
Add the cornmeal, the whole wheat breadcrumbs, and egg. I made the whole breadcrumbs with some leftover whole wheat bread that I made. Can for sure use pre-made breadcrumbs. I usually use Progresso breadcrumbs with I don’t have homemade ones.
Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture. While the mixture is chilling, made the Srirachi dipping sauce. Take 1 cup of Greek yogurt and stir in 1-2 tsp of Srirachi sauce. Depending the amount of Srirachi depends on how hot you like your dipping sauce. Refrigerate the sauce until you are ready to eat the cakes.
Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed. I did put the cakes in the oven at 350 F for about 5 minutes to finish them off.
Serve hot topped with the Srirachi dipping sauce. Enjoy!
Sweet Potato and Corn Cakes with Srirachi Greek Yogurt dipping sauce
3 bs. sweet potatoes
1 cup frozen corn kernels
2 green onions
¼ bunch cilantro (divided)
¼ tsp cayenne pepper
1 tsp cumin
1 tsp salt
1 large egg
⅓ cup yellow cornmeal
1 cup whole wheat breadcrumbs
½ cup vegetable oil (for frying)
1 cup plain yogurt
1-2 tsp Srirachi Sauce
Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it’s soft in the center, and the allow it cool as you cook the next one.
When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl. Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired. Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined.
Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture. While the sweet potato mixture is refrigerating, mix up the Srirachi dipping sauce. In a small bowl combine the yogurt, Srirachi, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve.
After the sweet potato mixture has refrigerated, it’s time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed. The recipe makes 10-12 sweet potato cakes.
*The cakes can be finished off in the oven, if you want. 350 F for 5 minutes.
After quite a hiatus, I decided that I was going to start my blog back up. In an effort to lead a more healthy lifestyle, Dean and I are going to be moving over to a “clean eating” lifestyle. I know there will be times that we will not be 100% clean eating, but that’s ok. It’s a lifestyle.
The first recipe that I’m sharing is confetti bean salad. I made this last night and it’s fantastic. My plan was to put it on top of lettuce and spinach and add some extra vegetables. Tonight, I really wanted junk food. So I put the confetti bean salad on top of Popcorn Indiana FIT popcorn chips (20 chips – 120 calories; fat 2.5 g; total carbs 22 g; protein 2 g). Healthy nachos – win!
This confetti bean salad is super easy to put together. Fifteen minutes tops!
I used Simply Balanced (Target brand) low sodium beans – chickpeas, black, and kidney. Make sure to rinse and drain your beans. I think the next time I might add fresh edamame to the salad.
I put the frozen corn in a bowl to start thawing. Next, I chopped up the green onions, cucumber, and garlic and added them to the corn. Then I added the beans to the bowl. The dressing is simple – in a separate bowl, add balsamic vinegar, chili powder, paprika, and sugar. Begin whisking those ingredients together, then while whisking start streaming in the olive oil.
Then I poured the dressing over the beans and vegetables and stirred it together. Simple and clean.
I really wanted the beans to soak up all those favors, so I let the salad marinate overnight. It was totally worth the wait. It would have been great even if I had not waited, but I’m glad I did.
I made a few changes to the original recipe. I don’t really like raw red onions so I used green onion because they have a milder flavor. I also traded out red peppers for cucumbers. Just a preference of mine.
So, here’s to new begins!
Confetti Bean Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 12 cups
1 can garbanzo beans/chickpeas
1 can kidney beans
1 can black beans
1 package (10 oz) frozen corn, thawed
3 green onions
1 cucumber, chopped
3 garlic cloves, minced
1/2 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon chili powder
1/2 teaspoon paprika (optional)
1/2 teaspoon sugar
salt and pepper to taste
Combine first seven ingredients in a large bowl.
Whisk remaining ingredients in a small bowl and pour over bean mixture.
Serve at room temperature or chilled.
Store any leftovers in an airtight container in the refrigerator.
Adapted from http://www.twintough.com/2013/09/confetti-bean-salad-recipe.html