Iron Chef Challenge:
Potatoes and Sesame
I almost said no way, I'm worn out! Gotta gear up for the big finale! But luckily, my next post was for sweet potato latkes, to go with the cashew sour cream. And for a myriad of reasons, the post kept getting postponed. Now I know why! So I could rejigger it for Iron Chef!
Diners, for your review, please allow me to present Thai Sweet Potato Cakes with Cashew Sour Cream. Decidedly Thai flavors of cilantro, toasted sesame oil and lime pair with sweet potatoes and fresh chilies. Top with cashew sour cream and a side of quick radish pickles, and your tastebuds will overcome your brain's confusion at finding a potato cake with Thai flavors!
Thai Sweet Potato Cakes with Cashew Sour Cream
(makes 12-20 cakes)
1 sweet potato
1 fist size red or white potato
4 jalapenos or other green chili, minced
1/4 cup ground flax seeds
1/4 cup toasted sesame oil
1 tablespoon agave nectar
1 cup loose packed cilantro, minced
1/2 teaspoon Thai red curry paste
1 teaspoon almond milk
1 teaspoon salt
oil for frying (sunflower, safflower, peanut)
cashew sour cream (DIY Pantry)
Combine flax seeds with enough water to make a thick but pourable paste and set aside to rest. Grate potatoes on large shredder holes into large mixing bowl. Add cilantro, chili, agave nectar, salt, and sesame oil and mix well. Combine thai red curry paste with almond mix and blend well. Add flax mixture and curry paste mix to vegetables and mix very well, using your hands if necessary. Heat large skillet over medium low heat for 3-4 minutes. Add thin layer of oil and swirl to coat bottom of pan. Drop 1/4 cup of mixture into pan and flatten and cook on each side until nicely browned. Add oil as necessary and repeat until all of batter is fried. Remove to paper towel to blot off excess oil and serve with cashew sour cream and wedges of lime.
Recipes currently inspiring me:
Pumpkin Ice Cream with Candied Pepitas at Vegan Dad
Mandarin-Ginger Tofu at Tofu Mom
Cheesy Kale Chips at Earth Remedy