Sweet Potato & Plantain Cakes with Chicken and Pineapple Mango Chutney (adapted from Bon Appetit - March 2010)
Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.
Heat oven to 300°F. Peel potato and plantain and coarsely grate into medium bowl. Place grated plantain, potato and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.
Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture adding more oil if necessary, for a total of 8 pancakes.
Combine all ingredients in a bowl and mix until well combined. Heat oil in skillet over medium-high heat. Add chicken to skillet and saute until cooked through, season with salt and pepper to taste.
Place pancakes on plates. Spoon yogurt, top with chicken and then chutney atop pancakes. Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.
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