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Sweet potato cakes from Plenty (page 32) 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

  • StoicLoofah on July 15, 2018

    Used 3 tbsp of butter to make 1 cast iron pan's worth (exactly half of the recipe) and cooked it for 6 minutes a side, and they came out tasty and crispy. I used Chinese steamer trays to cook the sweet potatoes (took maybe 1/2 hour), and although I put them into a colander, no water came out over a half hour, so I just moved on with the recipe.

  • bcransto on November 15, 2015

    I've made this 3 times. The first was 5 stars. Blown away. The second I tried to go more healthy with small amt of veg oil instead of butter and low fat greek yogurt. It was 3 stars. I made it again with the butter and full fat sauce and it was 4 stars, very good but lacked the magic of the first time. I agree with Breadcrumbs, this recipe needs to be tweaked and amped. It really shines if the cakes are fried crispy, following YO's tip to make sure the edges of the patties are very uneven. I recommend tasting the potato mixture, I bumped up the sweetness with a little sugar. Same for the sauce...needed more cilantro and a little more lemon for the tang.

  • ithyt on October 05, 2015

    9.15 Kids love - next time try with red kumara - orange went a bit mushy.

  • 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