Sweet Potato-Corn Cakes With Pistachio-Yogurt Sauce
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:16 (3-inch) cakes
- 2large sweet potatoes (about 2 pounds), peeled and grated
- Kosher salt
- 1cup fresh corn kernels (from 1 whole ear corn) or frozen kernels, thawed and drained
- 1cup all-purpose flour
- 1shallot, peeled and minced
- 12 to 15curry leaves, chopped
- 1½teaspoons garam masala
- 1teaspoon red-pepper flakes, such as Urfa or Maras
- ½teaspoon freshly ground black pepper
- 2large eggs, lightly whisked
- Neutral oil, such as canola or grapeseed, for frying
- ½cup shelled, unsalted pistachios
- 1cup plain Greek yogurt
- 2scallions, ends trimmed and discarded
- 2tablespoons lime juice
- 1teaspoon honey or maple syrup
- 1garlic clove, peeled
- ½teaspoon freshly ground black pepper
- Kosher salt
For the Cakes
For the Pistachio-yogurt Sauce
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)
274 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 5 grams protein; 295 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the cakes: In a large bowl, toss the grated sweet potatoes with 1 teaspoon salt. Let sit, covered, for 30 minutes.
- Step 2
As the sweet potatoes sit, prepare the sauce: Set a pot of water to boil, and cover the pistachios with an inch of boiling water. Let sit for 30 minutes, until the skins turn soft and easily peel off by rubbing. Discard the skins and the water.
- Step 3
Place the pistachios in a blender or the bowl of a food processor with the yogurt, scallions, lime juice, honey, garlic and black pepper. Pulse for a few seconds until combined. Season to taste with salt. Set aside. (Sauce can be made a day ahead of time and refrigerated in an airtight container.)
- Step 4
Squeeze the grated sweet potatoes and discard the liquid. To the same large bowl, add the corn, flour, shallot, curry leaves, garam masala, red-pepper flakes and black pepper. Season with salt. Add the whisked eggs, and mix to combine.
- Step 5
Divide the mixture into 16 equal parts, and shape each one into a 3-inch disk.
- Step 6
Lightly oil a cast-iron or nonstick skillet and heat over medium-low. When the oil shimmers, cook the cakes in batches, 3½ to 4 minutes per side, until golden brown and slightly caramelized. Serve warm with the pistachio-yogurt sauce.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Bernice K
What’s a substitute for curry leaves?
Julia
Lovely light fall dinner served over greens, although a fried egg on top might have been nice too. I zested two limes as a substitute for the curry leaves. Used sour cream instead of Greek yogurt for the sauce. I have a ton of leftover sauce, but it was delicious so will use it on salads or eggs this week.
Hannah
In her cookbook, Indianish, NYT Cooking contributor Priya Krishna suggests two substitutes for curry leaves: lime leaves, or, much easier to find, black mustard seeds, "which are often toasted in oil along with curry leaves." Both curry leaves and black mustard seeds, she writes, "add punch and a piquant bite."
Jack
I’ve used basil and lime zest to replace curry leaves, and read that you can use makrut lime or bay leaves.
Joe Yardley
Other veggie burgers are shaking
Vika
This was tasty. Used white whole wheat flour. Curry leaves add a delicious flavor. Reheated the leftovers in the toaster oven and they still tasted great.
CF
A good replacement for curry leaves, in terms of flavour, is fenugreek (ground seeds or dried leaves).
Sheila
These are really delicious. I doubled the eggs and just made giant cakes the size of my nonstick pan instead of fussing around with shaping individual patties. I also successfully hid the remains of a rutabaga in them.
Joe Yardley
Other veggie burgers are shaking
Julia
Lovely light fall dinner served over greens, although a fried egg on top might have been nice too. I zested two limes as a substitute for the curry leaves. Used sour cream instead of Greek yogurt for the sauce. I have a ton of leftover sauce, but it was delicious so will use it on salads or eggs this week.
Seth
You can make this vegan with a flax egg.
Jack
I’ve used basil and lime zest to replace curry leaves, and read that you can use makrut lime or bay leaves.
L Sharp
I bet cilantro or dill (fresh or dried) would be a good sub. Those flavors would be different from curry leaf, but would still complement the recipe nicely.
Tim
Substitute for curry leaves I read is lime zest, or a combination of lime zest and basil leaves. Google is your friend for these sort of questions!
Amy K
I’ve heard something lime-related but I bet you can find the curry leaves, in case that’s the issue.
Bernice K
What’s a substitute for curry leaves?
Sue
They do have a curry-like taste so maybe a bit of curry powder?
pat
good question! curry leaves don't happen to be in my pantry!!
Hannah
In her cookbook, Indianish, NYT Cooking contributor Priya Krishna suggests two substitutes for curry leaves: lime leaves, or, much easier to find, black mustard seeds, "which are often toasted in oil along with curry leaves." Both curry leaves and black mustard seeds, she writes, "add punch and a piquant bite."
Private notes are only visible to you.
Advertisement
