I will admit to feeling slightly nauseous typing this recipe for these Sweet Potato & Corn Cakes. It’s not because they made me sick but simply because I could not stop eating them. They are delicious 🙂 I used left over mashed sweet potato and fresh corn cobs from dinner the night before. If you do not have leftovers simply microwave sweet potatoes in their jackets until soft when pressed (5-7 minutes) and you can use frozen corn kernels. Enjoy 🙂
Sweet Potato & Corn Cakes
- 2 cups mashed sweet potato
- 1 cup corn kernels
- 1 small red onion, diced
- 2 tablespoons parsley, diced
- 1/2 teaspoon paprika
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 egg, lightly beaten
- 1/3 cup polenta
- 1/2 cup wholemeal flour
In a large mixing bowl combine all the above ingredients. Heat some Rice Bran Oil in a large non stick pan. Gently shape 2-3 tablespoons of mixture into a round shape. Dip patty in some extra wholemeal flour and then place in pan. Fry until golden on each side. Serve hot with a dollop of sour cream.