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Sweet potato cakes from Plenty by Yotam Ottolenghi

  • spring onions
  • soy sauce
  • coriander leaves
  • sour cream
  • caster sugar
  • sweet potatoes
  • Greek yogurt
  • red chiles

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Notes about this recipe

  • Barb_N on April 30, 2015

    These are very adaptable. I have made these twice in recent weeks- once as written, and once I added millet for some whole grain nutrition and body in place of the flour. As Breadcrumbs noted, these have a mild flavor unless you amp up the seasoning. The second time I added cumin, cayenne and coriander. I also gussied up the yogurt sauce.

  • Breadcrumbs on April 19, 2015

    p. 32 - The recipe was ok but not at all remarkable. YO notes he's modified the original recipe he tasted at a small cafe in Tel Aviv. Perhaps I'd have preferred the version that caused him to fall in love with the dish but this one was pretty bland IMHO. I used 3 Thai bird chilis in the mix and the heat was still muted by the sweetness of the potatoes. I think where this recipe disappoints is in its texture. When we think of potato cakes we tend to think of latkes or fritters that are nice and crispy on the outside and tender on the inside. While you can get some nice caramelization on these cakes, they are still just mashed potatoes and there isn't enough flour (and no egg) in the recipe to give them a texture beyond that of mashed potatoes. The yogurt sauce was pretty plain as well. I wouldn't bother making these again. Photos here: http://chowhound.chow.com/topics/781946?commentId=9529726#9529726

  • FJT on January 03, 2013

    So simple to make and extremely tasty. Thought I'd overdone the chilli, but the yoghurt-based sauce was extremely good at counteracting it and a crisp green salad provided texture. This was a real crowd pleaser!

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Reviews about this recipe

  • Lisa Is Cooking

    At this size, the cakes hold together well for picking up off a tray, and each one offers a bite or two of sweet, tangy, spicy, fresh flavors.

    Full review

Member Rating

Average rating of 4 by 8 people

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