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Sweet Potato & Corn Cakes with Tamarind Bacon & Avocado

Sweet Potato & Corn Cakes with Tamarind Bacon & Avocado
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Crispy Sweet Potato & Corn Cakes with Tamarind Bacon & Avocado offer a vibrant and flavorful combination of sweet and savory. The golden cakes feature the natural sweetness of sweet potatoes and corn, complemented by tangy tamarind-glazed bacon and creamy avocado. Perfect for brunch, lunch, or a casual dinner, these cakes deliver a satisfying texture and memorable taste.

Ingredients

Scale

Main Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 1 cup corn kernels (fresh or frozen)
  • 4 slices bacon, chopped
  • 1 tablespoon tamarind paste
  • 2 large eggs
  • 3 green onions, finely chopped
  • 1/2 cup all-purpose flour or cornmeal (or gluten-free flour alternative)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste

For Frying

  • 2 tablespoons olive oil or butter

Toppings & Garnishes

  • 1 ripe avocado, sliced or mashed
  • 1 teaspoon lime juice
  • Fresh cilantro or parsley, for garnish (optional)
  • Sour cream or Greek yogurt, for serving (optional)
  • Lime zest, for garnish (optional)

Instructions

  1. Prepare the Sweet Potatoes: Peel and dice the sweet potatoes, then boil or roast them until tender. Mash the cooked sweet potatoes to a smooth consistency, making sure there are no large lumps so the cakes hold together well.
  2. Cook the Bacon with Tamarind Glaze: Chop the bacon into small pieces and cook in a hot pan until crisp. In the final minutes, stir in tamarind paste mixed with a little brown sugar and a splash of water. Continue cooking until the bacon is sticky and caramelized. Reserve some bacon pieces for garnish.
  3. Mix the Batter: In a large bowl, combine the mashed sweet potatoes, corn kernels, cooked tamarind bacon (keeping some aside for topping), eggs, chopped green onions, cumin, smoked paprika, salt, pepper, and flour or cornmeal. Stir until all ingredients are well incorporated but avoid overmixing to maintain tenderness.
  4. Form and Fry the Cakes: Shape the mixture into medium-sized patties. Heat olive oil or butter in a skillet over medium heat and fry the cakes for about 3-4 minutes per side, or until they develop a deep golden crust and are cooked through.
  5. Prepare the Avocado: Slice or mash the ripe avocado with a squeeze of lime juice and a pinch of salt to complement the cakes perfectly.
  6. Assemble and Serve: Plate the warm sweet potato and corn cakes, top with tamarind bacon pieces and avocado. Garnish with fresh cilantro or parsley, a dollop of sour cream or Greek yogurt, and a twist of lime zest if desired.

Notes

  • Drain excess moisture from corn and sweet potatoes to ensure the batter isn’t too wet and the cakes hold together well.
  • Test fry a small cake first to adjust seasoning and check texture before cooking the entire batch.
  • Use medium heat to cook the cakes thoroughly without burning the outside.
  • Avoid overmixing the batter to keep cakes tender and slightly fluffy.
  • Keep cooked cakes warm in a low oven while frying the remaining patties.

Nutrition

Keywords: sweet potato cakes, corn cakes, tamarind bacon, avocado topping, crispy cakes, gluten-free, brunch recipe, appetizer

Find it online: https://recipesemilly.com/sweet-potato-corn-cakes-with-tamarind-bacon-avocado/