Created by: Luvcookn
Created on February 26, 2012
Categories: Comfort Food, Desserts, Lunch, Side Dishes, Vegetables, Sweet Potato/Yam, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Skillet, Diabetic, Gluten-Free, High Fiber, Kosher, Non-Dairy, Vegetarian, Make it from scratch, Spicy (more)
Savory Yam Cakes
"This recipe is from Hollyhock...a retreat house on Cortes Island here is B.C. They serve only vegetarian fare. Feel free reduce/leave out the heat. I have reduced this recipe for 2 people...using 1 egg. The recipe says 6 serving of 12 small cakes."
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Prep Time: 20mPT20M
Cook Time: 25mPT25M
Delicious! I used a little less egg, because the ones I have are huge.They flew of the plate..
- 1/2 teaspoon whole cumin seeds
- 4 large eggs
- 5 cups grated sweet potato (yams)
- 1 cup grated yellow onion
- 3/4 cup fresh chopped cilantro
- 3 teaspoons finely diced red chili (OR 1/4 teaspoon cayenne)
- 1 teaspoon salt (optional)
- 1 teaspoon pepper
What You Will Need
No special items needed.
Toast cumin seeds over medium-low heat until brown, stirring often.
Whip eggs, and add all other ingredients, mixing thoroughly.
Drop by spoonfuls onto large lightly oiled frying pan or griddle and cook slowly on each side until very golden, about 25 minutes.
- Serving Size: 1 (193.9 g)
- Calories 166.2
- Total Fat - 3.9 g
- Saturated Fat - 1.3 g
- Cholesterol - 138.9 mg
- Sodium - 472.6 mg
- Total Carbohydrate - 25.7 g
- Dietary Fiber - 3.8 g
- Sugars - 2.4 g
- Protein - 7.8 g
- Calcium - 51.4 mg
- Iron - 2.1 mg
- Vitamin C - 27.2 mg
- Thiamin - 0.1 mg