Sweet Potato Cakes and Mojito Sauce
Delight your taste buds with these crispy, golden Sweet Potato Cakes paired with a refreshing Mojito Sauce—a perfect balance of savory warmth and zesty coolness! Made with tender, grated sweet potatoes seasoned with smoked paprika and cumin, these patties are lightly pan-fried for a deliciously crisp exterior. The creamy mojito sauce, made from Greek yogurt, fresh mint, and a splash of lime juice, offers a tangy-sweet finish that perfectly complements the earthy flavors of the cakes. Ready in just 35 minutes, this recipe is ideal as an appetizer, snack, or light meal, serving up vibrant flavors and textures in every bite. Perfect for fans of wholesome, easy-to-make dishes with a gourmet twist!
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Recipe Information
Ingredients
- 2 medium-sized Sweet potatoes
- 1 large Egg
- 0.5 cup All-purpose flour
- 0.5 cup Panko breadcrumbs
- 3 stalks Green onions
- 1 teaspoon Cumin powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Plain Greek yogurt
- 10 leaves Fresh mint leaves
- 2 tablespoons Lime juice
- 1 teaspoon Honey
- 1 clove Garlic
- 0.25 teaspoon Salt (for sauce)
Instructions
Peel and grate the sweet potatoes using a box grater or food processor.
Place the grated sweet potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
Transfer the sweet potatoes to a large mixing bowl. Add the egg, all-purpose flour, panko breadcrumbs, chopped green onions, cumin powder, smoked paprika, salt, and black pepper. Mix thoroughly until combined.
Form the mixture into small, palm-sized patties, about 8-10 cakes in total. Ensure they hold their shape firmly.
Heat a large nonstick skillet over medium heat and add the olive oil. Once the oil is hot, add the sweet potato cakes in batches, ensuring they don’t overcrowd the pan.
Cook the cakes for 3-4 minutes per side, pressing gently with a spatula, until golden brown and crispy. Transfer cooked cakes to a plate lined with paper towels.
While the cakes are cooking, prepare the mojito sauce. In a small bowl, combine the Greek yogurt, finely chopped mint leaves, lime juice, honey, minced garlic, and a pinch of salt. Stir until smooth and well incorporated.
Serve the warm sweet potato cakes with the mojito sauce on the side for dipping.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.2 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
