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.
|1 pound||sweet potato, peeled and coarsely grated|
|1||medium yellow onion, coarsely grated|
|1/2 cup||all-purpose flour|
|2 teaspoons||thyme leaves|
|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|
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.