I am in search of good vegetarian recipes to round out my diet and when I saw this one just published in Saveur magazine, I knew I had to try it.
My mother used to make potato cakes with leftover mashed potatoes but I have never thought about mashed sweet potato cakes, and I do love sweet potatoes.
These potato cakes have a delightfully crunchy crumb exterior which gives great texture to the dish.


2 lb. SWEET POTATOES, roasted, peeled, and mashed with a fork
(I baked them in the oven at 400° for about 25 minutes)
2 cups PANKO CRUMBS (I used whole wheat Panko)... for divided use
½ cup FLOUR
1/3 c. roughly chopped CILANTRO
4 SCALLIONS, roughly chopped
2 small red Thai chiles or 1/2 SERRANO CHILE, minced
1 EGG
Kosher SALT and freshly ground PEPPER, to taste
1/3 c. CANOLA OIL, plus more as needed

SOUR CREAM for garnish


Mix mashed potatoes, 1 cup panko, the flour, chopped cilantro, scallions, chiles, egg, salt, and pepper in a bowl.
This can be prepared ahead and refrigerated until ready to fry, if so desired.

Heat the oil in a 12" skillet over medium heat.
Using oiled hands, divide potato mixture into eight 4-oz. patties about ½" thick; coat in remaining panko.
Working in batches, fry, flipping once, until golden and crisp, 2–3 minutes over medium heat.
Drain on paper towels. Season with additional salt and pepper as needed.
Garnish with a dollop of sour cream and cilantro leaves or with some chopped scallions.

To read the rest of the story... http://theinquisitiveeye.zenfolio.com/blog/2014/6/there-was-a-knock-at-the-door