Steam it, roast it, mash it, bake it. The versatile root veggie, which Okinawans make into everything from tempura to ice cream, can be served sweet or savory.
1/2 tsp ground red pepper flakes or ground red pepper spice
2 medium purple sweet potatoes, peeled and shredded (1 cup)
1/3 cup canned whole kernel corn (no sugar added), drained and rinsed
2 green onions, thinly sliced
Olive oil cooking spray
4 tbsp low-sodium salsa
4 tbsp nonfat Greek yogurt
INSTRUCTIONS:
In a large bowl, beat together egg, egg white, flour, salt, black pepper and red pepper. Mix in potatoes, corn and onions.
Mist a medium skillet with cooking spray and heat over medium. Add 1/4 cup potato mixture to pan and, using a spatula, gently press into a patty. Repeat with remaining batter. Cook 4 minutes on each side or until golden brown.
To serve, top each patty with 1 tbsp salsa and/or a dollop of yogurt and dig in.
To preserve the vibrant color of your potato during cooking, first grate it into a bowl of 2 cups water and juice 1/2 lemon. Drain shredded potato and cook away!
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