How To Make Sweet Potato & Corn Cakes with Tamarind Bacon & Avocado
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 medium sweet potatoes, peeled and grated
- 1 cup corn kernels
- 1/2 cup all-purpose flour
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 4 slices bacon
- 2 tablespoons tamarind paste
- 1 avocado, sliced
Instructions
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In a large bowl, combine the grated sweet potatoes, corn kernels, flour, cilantro, cumin, and salt. Mix well.
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Heat a large skillet over medium heat and cook the bacon until crispy. Remove the bacon from the skillet and crumble it.
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In the same skillet, add the tamarind paste and cook for 1 minute. Add the crumbled bacon back to the skillet and stir well.
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In another skillet, heat some oil over medium heat. Form small patties with the sweet potato and corn mixture and cook them in the skillet until golden brown on each side.
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Serve the sweet potato and corn cakes topped with the tamarind bacon mixture and sliced avocado.
Nutrition
- Calories : 320kcal
- Total Fat : 14g
- Saturated Fat : 3g
- Cholesterol : 16mg
- Sodium : 500mg
- Total Carbohydrates : 43g
- Dietary Fiber : 7g
- Sugar : 6g
- Protein : 8g
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