Callaloo and sweet potato cakes
original blog post: http://greedygirlcooks.blogspot.com/2017/04/callaloo-and-sweet-potato-cakes.html
Ingredients
For the Sautee Callaloo
3 cups chopped callaloo
1 large tomato chopped
1 medium onion chopped
2 tablespoon coconut oil
1 bouillon cube
4 tablespoon water
For the cakes
Sautee callaloo
2 sweet potatoes boiled and mashed
1 egg
1 cup flour
1 tablespoon Onion powder
½ teaspoon Paprika
1 tablespoon Honey
Pam cooking spray
For frying the cakes
1 cup flour
2 cups panko bread crumbs
1 egg
1 cup milk
½ teaspoon salt
Enough oil for frying
For garnish
Chopped onion
Chopped scallion
Hot pepper
Instructions
- In a bowl crush the sweet potato into a fine mash.
- In a saucepan heat the coconut oil and sauté the onions and tomatoes
- Add the bouillon cube and callaloo mix
- Add the water to the mix and cover, allow it to cook for 5 minutes
- Add the sauté callaloo to the mashed sweet potato along with the egg, flour, onion powder, paprika and honey
- The dough will be very sticky
- Spray a baking sheet with non stick spray and spoon the soft batter unto the sheet
- Spray your hands and press them down to form the cake shape
- Place in the freezer and freeze until solid about 30 to 40 minutes
- Once they are solid remove from the freezer, you can fry them all at once or make in batches. Store the unused portions in a zip loc bag in the freezer.
- heat some oil in a pan to shallow fry
- Beat together salt, milk and eggs
- Place flour in a dish
- Take the frozen patty and toss in flour dip in the egg wash and then into the panko
- Place into the hot oil and fry on both sides until golden brown about 5 minutes per side.
- Place on a cooling rack to cool
- Serve garnished with scallion, peppers and onions, make sure to dip in tartar sauce and enjoy