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!
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Hi Michelle,
ReplyDeleteI love sweet potatoes, and this looks yummy! A great pick for a start-off with YO!
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ReplyDeleteI made this recipe too:) I'd never had a sweet potato cake before so these really stood out to me. I liked the flavor profile of the soy sauce and green onions, but like you said, it was the yogurt sauce that really made the dish. I'd make these again too. Yours look delicious!
ReplyDeleteOh, oddly enough I drained my sweet potatoes for half an hour and no water came out so I just threw them in the bowl and went with it. Maybe some sweet potatoes have more water than others?
I made something similar a while back when faced with a glut of sweet potatoes. I think my recipe was from a Southern Living cookbook though. We were surprised at how much we liked them. I like the idea of the dipping sauce.
ReplyDeleteThese look fabulous, Michelle. I love just about anything with sweet potato in it, so I totally have to give these a try, and I can imagine just how wonderful that sauce is with them. I think I would actually pre-cook the sweet potatoes by baking them - partly because I am lazy and I love it when I can just go away and forget about something for an hour, but also because I've found that they seem to be much drier that way and exude virtually no liquid at the end.
ReplyDeleteLooking forward to this new chef!!! :))) I am on my way to check out this recipe, I love sweet potatoes!!
ReplyDeleteThese look so good--crispy on the outside and soft inside is just perfect. Love that yogurt sauce too--great pick!
ReplyDeleteHi Michelle, I have to thank you for leading me to this cooking club! I've been reading your blog for a few weeks and I explored the I Heart Cooking Club website ... looks like fun learning about this new guy that is a total stranger to me! Your sweet potato pancakes look a real treat ... I like the yogurt dipper sauce ... sweet and tangy! Yum!
ReplyDeleteThis is just the recipe for me, so THANKS Michelle!!
ReplyDeleteI'm not familiar with this chef but I'm quite sure he's an Israeli as his name "Yotam:" is definitely an Israeli name
Aren't these delicious? I made a batch this weekend. Looking forward to seeing more of your Ottolenghi creations:)
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