Ingredients:
3 sweet potatoes, peeled and cooked ( I usually just steam them or microwave them)
1 tablespoon oil
1/2 onions, finely chopped
1/2 jalapeno peppers, seeded and finely chopped
2 cloves garlic, minced
salt and pepper
1 1/2 cups breadcrumbs
1 cup cornmeal
1 cup oil
1/4 cup olive oil
3 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon finely chopped cilantro
Directions:
In a skillet over medium high heat, add the oil.
When it shimmers, add the onion, jalepeno and garlic, and cook until the onion is soft (~3min).
Season with salt and pepper and set aside.
Put the cooked sweet potatoes in a large bowl and mash.
Stir in the onion mixture and bread crumbs.
Season with salt and pepper.
Using your hands form the mixture into little cakes (I find that silver dollar size works best, and makes a great appetizer).
Flatten them and dredge in the cornmeal.
In a large skillet, heat the oil.
Working in batches, fry each cake til golden brown, and then transfer to paper towels.
Season with salt and pepper.
Combine all ingredients to make the mojito sauce and serve immediately with the cakes.
I have made a large batch and baked the cakes instead of frying them for speed.
Just be sure to baste with oil on both sides and turn while baking.
Servings: 6-12
Time preparation: 20 min.
Time total: 40 min.