Sweet Mashed Potato Cakes With Curry Sour Cream

Ingredients

• 4 teaspoons butter, divided
• 1/2 cup onion, chopped
• 1 teaspoon jalapeno pepper, minced
• 1/4 teaspoon ground ginger
• 2 sweet potatoes, peeled and cut into about 1 1/2 inch cubes
• 2 cups chicken broth
• 1 teaspoon hot red curry paste (If using a milder paste you may want to add more)
• 1/4 teaspoon salt
• fresh ground pepper
• 3 tablespoons flour
• 2 tablespoons cornmeal
• 1/8 teaspoon ground cayenne pepper
• 2 tablespoons cooking oil, for pan frying
• 4 tablespoons sour cream
• 2 teaspoons mild curry powder

Directions

1. 1

   Melt two teaspoons butter in large nonstick skillet over medium heat and add onions.

2. 2

   Saute about 3 minutes, until softened, then add jalapeno and ginger and saute for another minute.

3. 3

   Add potatoes, pour in chicken broth, then stir the curry paste through.

4. 4

   Heat to boiling, cover and reduce heat and simmer until potatoes are tender, about 12 to 15 minutes.

5. 5

   Drain potatoes well and put in a bowl large enough to mash them inches

6. 6

   Mash potatoes with remaining 2 teaspoons butter, salt and a few turns of the pepper mill until smooth.

7. 7

   Using about 1/4 cup of potatoes at a time, form into round slightly flattened patties.

8. 8

   Chill in refrigerator for 30 minutes.

9. 9

   While patties are chilling, combine sour cream and curry powder in a small bowl, stirring vigorously until smooth and creamy.

10. 10

    On a sheet of waxed paper, combine the flour, cornmeal and cayenne, then dredge the patties in flour mixture.

11. 11

    Heat oil in same skillet (wiped dry with a paper towel) used for potatoes over medium heat.

12. 12

    Add patties and pan fry until lightly browned on each side, about 2-3 minutes each side.

13. 13

    Remove from heat, and serve warm with curry sour cream.