Sweet potato fritters w Scallion Pesto

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Sweet Potato Fritters w Scallion Pesto

 

1 lb cooked sweet potato

1-3 Thai bird chiles, finely minced, (use whatever

fresh green chile you've got if you don't have the

Thai chiles. The bird chile work well here though, as

you don't want a lot if the vegetal taste from the

green chile, just the heat.)

1/4 cup chopped fresh tomato

1/2 onion finely chopped

1/4 cup butter

Salt to taste

Flour, beaten egg and breadcrumbs (panko) for coating

 

 

 

 

 

Scoop the flesh of the sweet potatoes out of the skins

and add to a mixing bowl. Mix in the tomato, onion,

the chile and the butter, and mix together until it's

all well incorporated. Add salt to taste.

For a starter, this will make about 6 servings, if you

are serving it as a main course, cut it down to four.

Shape the sweet potato into hockey puck looking shapes

and dredge in flour. Shake of all excess and cover

with the beaten egg. Transfer the egg covered fritters

to a plate that has bread crumbs spread out on it, and

turn the fritters until they are well coated with the

crumbs.

Heat a heavy fry pan to medium, and add about 1/4 inch

of vegetable oil to the bottom; when hot, add the

sweet potato cakes and fry until golden brown, about 3

minutes per side.

That's it. Serve the fritters on sliced tomatoes,

topped with a dollop of the pesto and garnish with

shaved onion slices.

These are really impressive, and as well as being

delicious, are pretty good for you too (ignore the

part about the frying when considering this).

 

Scallion pesto

1 big bunch of scallions (green onions) or two smaller

bunches.

1/4 cup pine nuts or the much cheaper shelled

sunflower seeds

3 cloves of garlic.

The juice of one lime

Vegetable oil

Salt to taste

 

Trim the ends off the scallions, and add them all to a

blender with the garlic, lime juice and the nuts.

Start to puree. I can't tell you exactly how much oil

to use, as it really depends on the weight of the

scallions, but just keep drizzling it into the running

blender until you get a sauce of a thickness that will

still mound on a spoon, but just barely.

Add salt to taste.

 

Author: John D. Lee

Source: HubPages.com

Formatted by Chupa Babi: 12.21/07

 

AuthorNote: These sweet potato fritters with the easy

to make scallion pesto are fantastic. They've got a

bit of chile, and they're crunchy fried, and they look

beautiful topped with the emerald green scallion

pesto.

These are not at all difficult to make, and once

you've got the sweet potato cooked, can be finished in

about 15 minutes. They look striking though, and are

definitely elegant enough for a dinner party menu; but

easy enough to enjoy whenever you feel like!

 

These make a great starter, but could also make for a

great vegetarian meal with the addition of a mixed

green salad.

 

I suggest breading these with panko style Asian bread

crumbs. These can be found at most supermarkets and

will make a great crunchy crust. You can also

substitute Masa Harina corn flour for the bread crumbs

for a Mexican corn twist on these fritters.

 

 

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