Sweet Potato Cakes with Yellow Corn, Basil and Goat Cheese
Crisp-tender sweet potato cakes topped with charred corn and crumbled goat cheese make a perfect meatless meal.
Prep Time:
Cook Time:
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Ingredients:
| 1 pound | sweet potato, peeled and coarsely grated |
| 1 | medium yellow onion, coarsely grated |
| 1 | large egg |
| 1/2 cup | all-purpose flour |
| 2 teaspoons | thyme leaves |
| salt | |
| freshly ground pepper | |
| 3 tablespoons | extra-virgin olive oil |
| 1 | garlic clove, minced |
| 3 ears | corn, kernels cut off the cobs (about 3 cups) |
| 1/4 cup | crumbled goat cheese |
| 2 tablespoons | sliced basil |
| lemon wedges, for serving | |
Directions:
In a medium bowl, combine the grated sweet potatoes and onion. Squeeze dry in a clean kitchen towel, then stir in the egg, flour and thyme; season with salt and pepper.
In a large skillet, heat 2 tablespoons of the olive oil. Spoon eight 1/4-cup mounds of the sweet potato mixture into the oil and pat them into 1/2-inch-thick rounds. Cook over moderately high heat, turning once, until golden, about 4 minutes per side. Transfer the sweet potato cakes to a platter and keep warm.
Wipe out the skillet and heat the remaining 1 tablespoon of olive oil. Add the garlic and cook over moderate heat until softened but not browned, about 1 minute. Add the corn and cook, stirring, until some of the kernels are browned, about 3 minutes. Spoon the corn over the sweet potato cakes, sprinkle with the goat cheese and basil and serve with lemon wedges.
Source: foodandwine.com
