It's time for a new chef at I Heart Cooking Clubs. For the next 6 months, we'll cook the recipes of Yotam Ottolenghi. If you'd like to join in, visit IHCC for the details.
Yotam Ottolenghi is not a chef I'm familiar with, but apparently he's big into vegetables. A good choice for spring and summer coming up.
And me with my garden planted!
This week's is anything goes. I chose Sweet Potato Cakes from Plenty: Vibrant Vegetable Recipes from London's Ottolenghi.
Green onions are involved. And I like when that happens.
There's also that crispy on the outside, soft on the inside thing that I also like.
The sauce, made with yogurt, sour cream, and lemon juice, makes the whole dish. The tart and tangy flavors in the sauce paired well with the sweet potatoes. The creamy texture of the sauce went well with the crispy cakes. Yin and yang and all that.
The recipe can be found HERE in Ottolenghi's "The New Vegetarian" series in The Guardian.
I followed the recipe except for using:
parsley in place of cilantro (for my family's sake)
red pepper flakes in place of fresh chile (for my sake--not having to go to the store)
a mix of butter and mostly olive oil instead of solely butter (for my butt's sake)
I would make these again--especially with the sauce. Keep in mind that this recipe does take some time. The cooked sweet potatoes have to drain for quite a while. I cooked and drained them the night before making the cakes. Also, follow the instructions for wetting your hands before shaping the patties. It really works!