Recipe courtesy of Myers and Chang

Sweet Potato Fritters with Chinese Sausage

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Cook: 1 hr 10 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Preheat the oven to 350 degrees F. 
  2. Place the sweet potatoes directly on the rack in the oven. Roast until the sweet potatoes are tender, about 1 hour. Let cool completely. When cooled, remove the skin from the potatoes and transfer the flesh to a bowl. Mash with a fork until smooth. Stir in the butter, scallions, sausage and curry paste until combined. 
  3. Shape the sweet potato mixture into 3-inch cakes (about 1-inch thick). In a large shallow bowl, whisk the egg until lightly beaten; add the panko to another shallow dish. Dip the potato cakes in the egg, and then coat evenly in the panko. 
  4. Heat the oil in a large skillet over medium heat. In batches, cook the fritters in the hot oil until golden, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Stir together the mayonnaise and sambal; serve the hot fritters with the chili mayonnaise.

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