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Fall Recipes: Sweet Potato Chorizo Cakes


Mix it up - try white, sweet and purple potatoes!

Looking for a new spin on hash browns or tater tots to serve with dinner tonight? These potato cakes can be made as a side dish or in a smaller size for an appetizer. The chorizo adds some nice spice and the creamy Brie cheese smooths is out and adds a bit of sweetness to the crunchy cakes.

Check out your local Dallas Fiesta store for a great deal on sweet potatoes and an assortment of fresh and dried chorizo sausages. While you're there, pick up some ice cold Shiner too and then watch these crispy, spicy treats disappear! Click here for more tasty recipes.
 
Sweet Potato Chorizo Cakes
Ingredients:
  • 3 large sweet potatoes, washed and peeled
  • 1 large Idaho potato, washed and peeled
  • 3 oz fresh chorizo, casings removed, crumbled
  • 1 medium yellow onion, minced
  • 2 oz Brie cheese, softened
  • 1 tablespoon minced cilantro
  • 1 large mango, small dice
  • 2 jalapeno peppers, seeds/pith removed, minced
  • 8 oz crème fraiche
  • Salt and white pepper, to taste
  • Olive oil for frying

Directions:
In a small sauté pan on medium heat cook the crumbled chorizo to render most of the fat and remove chorizo to paper towel to drain and cool slightly. Return pan to heat and if necessary add enough olive oil to barely coat bottom of pan, add minced onion and sweat. They will pick up the reddish orange color from the chorizo fat. Remove onions from pan and allow to cool slightly. In a separate bowl combine crème fraiche, diced mango, minced jalapeno, salt and white pepper (to taste) and refrigerate until service. Using a box grater or food processor with medium grate blade and process peeled, raw potatoes and place all potatoes into a chinois or fine mesh sieve over top another bowl to allow the water to drain for several minutes so that potatoes are barely moist. Pour the water off and scoop out the remaining potato flour – set aside. In a large bowl combine the shredded potatoes, chorizo, onion, potato flour and Brie and mix until combined. Taste for seasoning and adjust with salt and pepper if necessary.

In same heated sauté pan, place two large patties (an ice scoop is helpful assuring all patties are the same size) to fry until brown and crispy on first side – about four to five minutes. Flip the patties onto the other side and fry for another three to four minutes until crispy and browned.

Remove patties to paper towel lined plate to drain and then arrange on platter for service. Dollop each patty with a bit of the crème fraiche/mango mixture.

Keep on Cookin': Creamy Wild Mushroom Soup     ~     Polish Food in Dallas

 

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