Sweet Potato Cakes with Mango-Pineapple Chutney

By Jillh929

Ingredients

• CHUTNEY:
• 1 1/3 cups 1/3-inch cubes peeled cored fresh pineapple
• 1/2 large mango, peeled, cut into 1/3-inch cubes (2/3 cup)
• 1/2 cup sugar
• 6 tablespoons white wine vinegar
• 2 garlic cloves, pressed
• 1 teaspoon ground cumin
• 1 teaspoon cumin seeds
• 4 whole cloves
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• POTATO CAKES:
• 1 8-ounce red-skinned sweet potato (yam)
• 1 8-ounce russet potato
• 3 tablespoons grated onion
• 2 large eggs, beaten to blend
• 2 tablespoons finely chopped fresh cilantro plus sprigs for garnish
• 1 tablespoon all purpose flour
• 2 teaspoons curry powder
• 1 teaspoon sea salt
• 2 tablespoons vegetable oil
• 1 cup Greek-style yogurt

Preparation

Step 1

CHUTNEY
Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.

POTATO CAKES
Heat oven to 300°F. Peel both potatoes and coarsely grate into medium bowl. Place grated potatoes and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.

Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture for total of 8 pancakes.

Place pancakes on plates. Spoon yogurt, then chutney atop pancakes. Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.