Forget the Meat Fridays #69

 

Crispy Sweet Potato Cakes

My kids love these patties. They are a great alternative to burgers and they are loaded with healthy beta-carotene.

Ingredients

• 1 lb. sweet potatoes, peeled and grated
• 1 tbsp. finely chopped fresh basil leaves
• 1 tbsp. chopped fresh Italian parsley
• 1 tbsp. orange juice
• ½ tsp. salt
• ¼ tsp. freshly ground black pepper
• 3 tbsp. all-purpose flour, divided (approx.)
• Vegetable oil for frying

Directions

1. In a large bowl, combine sweet potatoes, basil, parsley, orange juice, salt and pepper. Set aside for 15 minutes to draw out juices. Sprinkle 1 tbsp. flour over top and stir well. Divide mixture into 12 equal portions.
2. Lightly dust work surface wuth 1 tbsp. of flour. Place portions of sweet potato mixture on the work surface. Using hands, roll each into a ball. Sprinkle with remaining flour, evenly covering the outside of each ball.
3. Inti a large skillet, pour oil to the depth of ¼-inch. Heat over high heat fpr 30 seconds r until hot but not smoking. Working in batches as necessary, place balls in skillet, about 2 inches apart. Using a metal patula, press each flat into a patty shape. Reduce heat to medium-high and cook, turning and checking bottoms to ensure even cooking for 2 to 3 minutes per side or until well browned and crispy. Transfer to a paper towel-lined plate and keep warm. Repeat with remaining cakes, adding and heating oil as necessary between batches.
4. Sprinkle with salt, if desired, before serving. Serve immediately or let cool and refrigerate for up to 3 days. Reheat in 375F oven for 10 minutes.

Bible Readings: 2 Samuel 23-24, Luke 19:1-27