Golden brown and crisp on the outside, soft inside: these cakes combine sweet potato with juicy corn kernels. A fresh coriander yogurt with lime and green chili keeps everything in balance.
Sweet potato and corn each bring a different kind of sweetness. The potato turns soft and tender as it cooks, while the corn kernels add little juicy bursts. Spring onion brings a mild onion flavor without overpowering the vegetables. The coriander yogurt adds freshness: lime cuts through the sweetness, and a little green chili brings a pleasant warmth. That gives each cake both a crisp edge and a fresh counterpoint.
For a good texture, the amount of moisture in the grated potato matters. Sweet potatoes vary in size and can be quite moist, so grate them coarsely and squeeze out excess moisture only if the mixture stays loose after mixing. Flour binds the vegetables, but too much will make the cakes heavy. Start with the amount given and add no more than a little extra if the mixture doesn’t hold together when you shape it into a cake.
A thin layer of oil and a hot, but not smoking, frying pan help the outside brown before the inside dries out. Press the cakes only lightly: compact, thick cakes take longer to cook and cook less evenly. Fry them in batches and leave space between them in the pan. An overcrowded pan cools down, making the cakes soft rather than crisp. Let the cooked cakes drain briefly on paper towels and serve them straight away if possible.
The corn can be fresh, canned or frozen. If using canned corn, drain it well; frozen corn can be thawed and patted dry first. Fresh corn is widely available in summer, but it isn’t essential for this dish. Plain yogurt works for the sauce; Greek yogurt makes a thicker dip. If coriander isn’t to your taste, replace it with finely chopped flat-leaf parsley. Use green chili to taste, and remove the seeds for a milder sauce.
Serve the cakes as a side dish with a salad, grilled vegetables or a meal with beans. With an extra spoonful of coriander yogurt, they can also make a light lunch. Store leftovers covered in the refrigerator and eat them within two days. Reheat them in a frying pan or oven so the edges crisp up again; they generally stay softer in the microwave. Store the yogurt separately if you’re not using it straight away.
Stir together the yogurt, coriander, lime zest, lime juice and green chili. Season with a pinch of salt and chill while you make the cakes.
Coarsely grate the sweet potato into a large bowl. Add the corn, spring onion, egg, flour, salt and black pepper, and mix until everything is evenly distributed. The mixture can be moist, but you should be able to shape it into a cake by hand.
Heat a thin layer of oil in a large frying pan over medium heat. Spoon about 2 tablespoons of the mixture into the pan for each cake and gently flatten it into a cake about 1 cm thick. Fry in batches, leaving space between the cakes.
Fry the cakes for 3–4 minutes per side, until golden brown and cooked through. Add a little oil between batches if needed. Place the cooked cakes on paper towels while you fry the rest.
Serve the cakes warm with the coriander yogurt.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.