Smokey Sweet Potato Cakes with Corn-Cilantro Salsa
Smokey Sweet Potato Cakes with Corn-Cilantro Salsa
By Chef Katie Mae
Makes 4 servings (about 12 cakes) |Ready in 35 minutes | Stores 6 days in fridge
INGREDIENTS
- ½ onion, chopped
- 2 cups collard greens, sliced
- 1 cup cooked sweet potato
- 1½ cups cooked black-eyed peas (15-oz can drained and rinsed)
- ½ cup rolled oats
- ½ tablespoon garlic granules
- ½ tablespoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ cup frozen corn, thawed
- ¼ cup cilantro, diced
- ½ cup fresh diced tomatoes
- 2 tablespoons lime juice
DIRECTIONS
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Add onion and collards to a sauté pan over medium heat. Add a tablespoon of water, then cover and sauté for a few minutes. The onions will be translucent, and the greens lightly steamed.
- Transfer onions and collards to a food processor fitted with the S-blade. Add the remaining ingredients to the food processor. Pulse everything together so the mixture has a semi-chunky consistency. The mixture should be just wet enough to form the mixture into patties. If it’s not, add 1 tablespoon of water at a time until it feels right.
- Shape the mix into balls and then flatten just slightly to form a patty or cake, about ½-inch thick and 2 to 3 inches in diameter. Place patties on the prepared baking sheet. Bake for 20 minutes, or until the patties are browned on both sides.
- In a small bowl, mix the corn, cilantro, tomatoes and lime juice.
- Serve the Sweet Potato Cakes warm, topped off with the Corn-Cilantro Salsa.
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