Date: Fri, 17 Jul 1998 04:51:46 -0700
From: "Donner,Pamela" (pamela.l.donner@abbott.com)
Here is my recipe for curried sweet potato cakes with chutney- not
sweet 'cakes', more like thick pancakes:
Curried Sweet Potato (Pan)cakes with Chutney
2 large sweet potatos
2 large egg whites
1/2 teaspoon baking powder
1 tablespoon curry powder - or more to taste
1 teaspoon cayenne - more or less to taste
1/2 teaspoon salt
2 green onions (scallions)
1 cup whole wheat flour
cornmeal
chutney
Wrap sweet potatos in Al foil and roast till done (45min?) in a 375
degree oven. I sometimes do this while the oven is on in the evening,
then store them in the frig for use the next night for supper. Peel
and mash and combine with the egg whites, curry powder, cayenne, salt,
and minced green onion and then stir in the flour and baking powder.
You might want to add a little more flour if the mixture is too runny,
but it will be really soft. Put a layer of cornmeal on a plate and
plop about 1/3-1/2 cup of the mixture on it and flatten. Use a
spatula to flip and coat both sides with cornmeal. (Use lots of
cornmeal to prevent sticking!). Use the spatula again to transfer the
cake to a "pam"-sprayed cookie sheet. Bake them at 375 degrees for
about 20 min, turning once to brown both sides. Serve them with your
favorite chutney-from-a-jar and rice or noodles. This will make
enough for two hungry people- 3 to 6 cakes depending on the size of
the potatos and how big you make them.
kwovo ovo