Sweet Potato & Parsley Cornmeal Cakes.

Have you ever realized just how STINKY broccoli gets when it’s left in your fridge or you’re a day late taking the garbage out…or worse…when you’re cooking it?!?  Well, broccoli contains the same properties as other cruciferous vegetables like cabbage and cauliflower….

The cruciferous vegetables boast high concentrations of bitter tasting, foul smelling natural chemicals with powerful anti-cancer properties: di-indolylmethane, sulforaphane and selenium. Both diindolylmethane, sulforaphane, and many other sharp-tasting substances in these vegetables are produced from substances called glucosinolates.” — taken from Level1health.com

…..just some thoughts.  I had broccoli as part of my last two lunches this week and, boy, my lunch bag gets stinky.  It just got me thinking!  I didn’t know anything about cruciferous veggies until I went to Cali at a yoga sanctuary back in summer 2013.  Shout out to my girl Lily for giving me the 4-1-1 on them veggies!  I’d like to post more about them at a later date, but now after I’ve talked about stinky veggies and REALLY gotten your appetite going, I’m going to share the recipe of the week!

Here’s yet ANOTHER sweet potato meal for your fall.  These puppies could be a stand alone meal or a nifty side.  Either way, you’re going to love the texture and the different ways you could dress them up!

Sweet Potato & Parsley Cornmeal Cakes

What You Will Need:

  • 2-3 baked sweet potatoes, cooled
  • 1 can of corn, drained
  • 1/2 cup chopped scallions
  • 1/2 cup chopped parsley
  • chopped cilantro, you choose the amount!
  • 1/2 teaspoon of cayene
  • 1 tablespoon of cumin
  • 1 teaspoon of celery salt
  • 1 egg, lightly beaten
  • 1/2 cup of oil, for frying **
  • 1/3 cup of cornmeal
  • 1 cup of panko bread crumbs

What You Will Need To Do:

  1. Bake your sweet potatoes for 40 minutes at 400 degrees uncovered.  Be sure to poke holes in your sweet potatoes with a fork before placing them in the oven!  Let them cool.  I actually made mine the day before along with a different meal, wrapped them in foil and stored them in the refrigerator for about a day.
  2. Mix your sweet potatoes with all the ingredients EXCEPT your cornmeal, panko bread crumbs, and egg.
  3. Now, mix in your cornmeal, bread crumbs, and egg.
  4. Refrigerate for 20 minutes MINIMUM.
  5. Heat your oil of choice in a skillet.
  6. Remove your mix from the fridge and form patties/cakes with your hands.
  7. Gently place your cakes in the fry oil.
  8. Brown both sides and place them on a paper towel to remove the excess oil.
  9. Top with ANY condiments!  Mike used sour cream and I used Sriracha.

photo 4 (14)

These make a great “grab and go” lunch.  Make up a batch and stick one or two in each of your lunches for your work week.  These have a nice mix of soft and crunchy for their texture and the flavors are bold!

Hope you enjoy and finish your week strong!

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One response to “Sweet Potato & Parsley Cornmeal Cakes.

  1. Pingback: Butternut Squash and Chickpea Curried Stew | The Paisley Kitchen·

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