Mini Yam Pancakes, Jalapeno, Red Pepper, Scallions and Cilantro
Before you begin heaping on that good rich butter, cinnamon, nutmeg and any other sweet flavorings you use to entertain serving yams, cut one of those yams in half, scoop out a big spoonful, and taste it. Is that amazing?
Did you realize a vegetable could be as naturally sweet, and moist and flavorful as this? If you taste the yam straight out with a spoon you will likely agree that baked yams can easily be mashed without the yummy butter and yes, even without salt!
Besides nice baking spices there are other ways to prepare yams,
like maximizing their sweetness combined with some spiciness such as chopped jalapeno, and perhaps some other fresh vegetables and herbs like red peppers, scallions, and cilantro.
Baking the yams on a baking sheet at 400 degrees until fully softened is a good tip for maximizing the yams sweet flavor.
Mini sized Yam Cakes make a tasty, colorful, and healthy vegetable based hors-oeuvre choice which may be perfect for serving at your next party. Enjoy.
Mini Yam Pancakes, Jalapeno, Red Pepper, Scallions and Cilantro
Ingredients
- 3 large sized yams
- 1 large egg, lightly beaten
- 1 red pepper, seeded, pith removed,chopped
- 2 jalapeno peppers, seeded, chopped
- 1/2 cup chopped fresh cilantro
- 3 scallions, including green tops, very finely chopped
- 1/4 teaspoon coarse kosher salt, plus more adjusted to taste
- a couple pinches cracked black pepper
- oil for frying pancakes
Instructions
- Preparing the Yams: Preheat oven to 400 degrees, wash and dry yams, using a fork, pierce yams all around then place on baking sheet in oven, bake until fully tender and a fork can smoothly insert all the way through, around forty minutes or longer, remove from oven and let cool to the touch then
- peel off the skins, transfer to a mixing bowl and mash using a potato masher
- Add in the beaten egg, peppers, scallions, cilantro, salt and pepper, stir well to combine
- Shape small mini patties about two to three inches around, onto a tray, refrigerate an hour to set
- Heat cast iron pan, pour in oil to coat the bottom of the pan, once warmed, set pancakes into pan, avoiding crowding, fry on medium heat around three to five minutes until golden browned then use a spatula to turn pancakes over and cook another couple of minutes until golden and hot inside
- Remove pancakes to a paper towel lined plate then transfer to a platter and serve
- If not serving right away, yam pancakes may be refrigerated and lightly microwaved before serving or baked on a low temperature until fully heated through
- Serve plain or with a creamy dip
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