Chili-Cilantro Potato Cakes

Ingredients

• 1 large egg
• 2 Thai green chilies, seeded and finely chopped
• 1 clove garlic, peeled and minced
• 1 teaspoon minced ginger
• Juice and finely grated zest of 1 lime
• 1 cup, densely packed, cooked and cooled mashed sweet potatoes
• 3 cups, densely packed, cooked and cooled mashed white potatoes
• 4 scallions, finely chopped
• ½ cup chopped cilantro leaves
• ¼ cup vegetable oil

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    87 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 15 milligrams cholesterol; 20 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 potato cakes

Preparation

1. Break egg into a bowl, and whisk in chilies, garlic and ginger. Add juice and zest of lime, and mix well.
2. In a large bowl, combine sweet potatoes, white potatoes, scallions and cilantro. Mix well with a fork. Add egg mixture, and stir until evenly blended.
3. Line a baking sheet with plastic wrap. Using a 1/3-cup measure, scoop up some of the mixture. With wet hands, shape into a flat cake or patty, then place on plastic. Make 12 cakes. Refrigerate until well chilled, at least 1/2 hour, to help them keep their shape when frying.
4. Place a large nonstick skillet over medium-high heat, and add oil. When oil is hot, add potato cakes. Fry, turning once, until crisp and golden brown on both sides, about 3 to 5 minutes a side. Serve hot.