yield- 8 cakes, 4 servings
2 medium sweet potatoes, peeled and grated
1 9oz bag of baby spinach
1 large shallot, finely chopped
1 Tablespoon salt and pepper
1/4 c seasoned breadcrumbs
1 egg, lightly beaten
1/4 cup canola oil
Peel sweet potatoes and grate. Set bowl aside.
Heat 1 tablespoon of olive oil in a large frying pan. Chop shallot and saute in olive oil for 3-4 minutes until fragrant and shallots begin to soften. Add in spinach and continue to cook 5-7 minutes until spinach is wilted. Add sweet potatoes and continue to cook 5 minutes to combine flavors. Transfer to a large bowl and allow to cool. (The mixture shouldn't be that hot in the first place so this should only take about 5-10 minutes, make sure to stir it now and then so it will cool faster- or pop in the fridge if you are in a hurry. Its ok if its warm- it just can't be hot because you don't want the egg to cook when you add it)
Once mix has cooled down a little bit mix in egg and half of breadcrumbs. Kneed with hands and continue to add breadcrumbs until the mixture can be formed into patties. The mixture should about the same consistency as ground beef. Use a cloth to wipe any leftover bits of sweet potato from the pan, and add canola oil. Heat oil on medium. The pan is ready if a pinch of the sweet potato sizzles when dropped in. Cook cakes, 3-4 at a time, for about three minutes each side. Blot with a paper towel and serve immediately.
This printable recipe from StartingtoSimmer.blogspot.com
