JAPANESE SWEET POTATO LATKES WITH LIME CASHEW CREAM
I love a recipe that is dynamic enough to work as a side dish but can also be served as a simple meal all on its own.
This recipe is just that. Made with Japanese sweet potatoes, this is my twist on a latke. I avoid the traditional incorporation of egg and flour in order to keep them grain free and vegan. Soaked cashews and lime are used to make a tangy, nutritious sour cream alternative to spoon over the top.
Serves 6-8
YOU WILL NEED
½ cup coconut oil or ghee
2 large japanese sweet potatoes or conventional sweet potatoes, grated
1 shallot, grated
¼ cup cassava flour or gluten free flour blend
½ cup aquafaba
1 teaspoon fine sea salt
¼ teaspoon black pepper
Lime Cashew Cream, for serving (recipe below)
Fresh cilantro, for serving
Green onion, sliced, for serving
Flaky sea salt, for serving
TO MAKE
Line a large bowl lined with a thin muslin dishtowel. Add in the grated sweet potatoes and wrap in the dish towel, squeezing to extract any liquid from the potatoes. Remove the towel and place the grated potatoes in the bowl. Stir in the grated shallot, cassava flour and aqaufaba. Stir in the salt and pepper.
Bring a large cast iron skillet or frying pan to medium heat. Add ¼ cup coconut oil to melt. Make palm sized latkes with the potato mixture, pressing them together firmly. Place the latkes in the skillet to fry on one side until golden brown, about 5 minutes. Flip the latkes to fry for another 5 minutes ensuring both sides are golden and crispy. Remove the latkes from the skillet and place on a serving plate. Add another ¼ cup coconut oil to the skillet and use the remaining potato mixture to make the rest of the latkes, repeating the cooking method above.
Serve immediately with a large spoonful of Lime Cashew Cream, fresh cilantro, sliced green onions and an extra sprinkle of flaky sea salt.
for the LIME CASHEW CREAM
½ cup raw cashews
1 ½ cups water
1 garlic clove, peeled
Zest and juice from 1 lime
2 tablespoons cilantro, chopped
¼ teaspoon fine sea salt
Place the cashews and 1 cup of water in a bowl and let soak for a minimum of 2 hours (the longer they soak, the creamier this will be). Drain the water from the soaked cashews, and rinse them thoroughly.
Place the cashews, garlic, lime zest, lime juice, salt, and remaining ½ cup water in a high-powered blender. Blend on high until pureed, about 2 minutes.
This can be refrigerated in an airtight container for up to one week.