Recipe courtesy of Myers and Chang
Recipe courtesy of Myers and Chang
Watch how to make this recipe.
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 566
- Total Fat
- 45 g
- Saturated Fat
- 8 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 75 mg
- Sodium
- 624 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 20 min
- Cook: 1 hr 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 566
- Total Fat
- 45 g
- Saturated Fat
- 8 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 75 mg
- Sodium
- 624 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.
