Spicy Sweet Potato Cakes

Serves 4. These make for a delicious lunch or as a side for dinner. It’s also a new way to get little ones (without the chili, of course) to eat healthy with all the goodness of potassium, vitamin C, fiber, and beta-carotene, just in the sweet potato.

  • 2 lb. sweet potatoes, roasted, peeled, and mashed
  • 2 cups crushed Margot’s Morsels Simply Sea Salt
  • 1cup flour
  • 1cup roughly chopped cilantro, plus leaves for serving
  • 4 scallions, roughly chopped
  • 2 small red Thai chiles or 1/2 serrano chile, minced
  • 1 egg
  • freshly ground black pepper, to taste
  • 1cup canola oil, plus more

Mix potatoes, 1 cup morsels crumbs, the flour, chopped cilantro, scallions, chiles, egg, salt, and pepper in a bowl. Heat oil in a 12" skillet over medium heat. Using oiled hands, divide potato mixture into eight 4-oz. patties about 12" thick; coat in remaining morsel crumbs. Working in batches, fry, flipping once, until golden and crisp, 2–3 minutes. Drain on paper towels and season with salt and pepper; garnish with cilantro leaves.

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