Sweet potato cakes with salmon and cream sauce
Recipe type: Main, Buffet
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4
Sweet and fresh at the same time, a great (if not healthy) finger food.
  • 1kg sweet potatoes
  • 100g flour
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 3 shallots, chopped
  • 1 teaspoon chilli garlic sauce
  • Frying oil
  • 250g yoghurt or soy yoghurt
  • 1 tablespoon olive oil
  • Coriander or mint
  • Smoked salmon or smoked trout
  1. Steam the sweet potatoes until cooked, and set aside.
  2. Mix all the cake ingredients together, and then add the sweet potatoes. Then mash and mix (an old fashioned hand masher is pretty good for this). The mixture should be clingy; you might have to adjust the flour levels a bit, as the flour gives this cohesion the sweet potatoes lack.
  3. Heat up the oil in a wok on medium heat. Take a heaped tablespoon of filling, and put it in the oil. Fry for 6 minutes on both sides, or until you have a nice golden crust. (the patties will drink the oil. It's normal. This isn't a healthy dish by any stretch of the imagination). Drain on paper towels.
  4. Meanwhile, mix the sauce ingredients together, and leave them to rest for a bit.
  5. To eat, put a cake, a dollop of cream, and a bit of fish on top of it. Enjoy the sugar overdose :)
Other smoked fish should work well with this recipe (salmon is a classic, but I have a suspicion something more salty like haddock would actually be a better contrast to the general sweetness).
Recipe by Aliette de Bodard at https://www.aliettedebodard.com/recipes/sweet-potato-cakes-salmon-cream-sauce/