Active Time
30 MIN
Total Time
30 MIN
Yield
Serves : 4
© Fredrika Stjärne

How to Make It

Step 1    

In a medium bowl, combine the grated sweet potatoes and onion. Squeeze dry in a clean kitchen towel, then stir in the egg, flour and thyme; season with salt and pepper.

Step 2    

In a large skillet, heat 2 tablespoons of the olive oil. Spoon eight 1/4-cup mounds of the sweet potato mixture into the oil and pat them into 1/2-inch-thick rounds. Cook over moderately high heat, turning once, until golden, about 4 minutes per side. Transfer the sweet potato cakes to a platter and keep warm.

Step 3    

Wipe out the skillet and heat the remaining 1 tablespoon of olive oil. Add the garlic and cook over moderate heat until softened but not browned, about 1 minute. Add the corn and cook, stirring, until some of the kernels are browned, about 3 minutes. Spoon the corn over the sweet potato cakes, sprinkle with the goat cheese and basil and serve with lemon wedges.

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Aggregate Rating value: 4

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Lorna Graham

Review Body: Very good. I probably had a little more than a pound of sweet potatoes, so I had a little trouble with them sticking together when I flipped them. Maybe a non-stick pan would have been better also. Very good with the corn, goat cheese and a little lemon over the top. I also made a yogurt sauce for a little added moisture, which was good, but I think the extra lemon juice over the top was perfect as well.

Review Rating: 4

Date Published: 2017-06-28

Author Name: ManuelMoreira

Review Body: Oh my, they do look very good but I'm not a huge fan of corn.

Review Rating:

Date Published: 2017-05-04