Sweetpotato, Chorizo and Cheese Cakes with Cilantro Sauce
Ingredients
- 4 sweet potatoes peeled and cut into large chunks
- 1 tablespoon of oil
- ½ cup finely chopped white onion
- 2 fresh chorizos crumbled
- 1 beaten egg
- 8 oz Monterey Jack or mozzarella cheese cubed
- Salt to taste
- 1 cup of seasoned bread crumbs
Cilantro Sauce
- 1 cup fresh cilantro leaves
- 1 garlic clove
- 2 tablespoons chopped onion
- Juice of 2 limes
- 1 tablespoon white vinegar
- 1 teaspoon olive oil
- ½ jalapeño pepper seeded and chopped
- Salt and pepper to taste
Instructions
- Cook the sweet potatoes about 25 to 30 minutes or until soft.
- Heat the oil over medium heat in a pan, add the onions and cook until the onions are soft, about 5 minutes. Add the crumbled chorizo and cook for about 5 minutes more. Set aside.
- Mash the sweet potatoes and add the chorizo mixture, egg and salt to your taste.
- Cover the sweet potatoes and let sit at room temperature for about 30 minutes. Make small balls with the sweet potato mixture. Make a hole in the middle of each ball and insert a piece of cheese.
- Shape the dough into thick cakes and cover them with bread crumbs. Line a baking sheet with parchment paper and grease with cooking spray. Preheat the oven to 400 F.
- Place the cakes in a single layer on prepared baking sheet. Spray thoroughly with cooking spray. Bake 5-8 minutes, then turn and cook another 5-8 minutes on other side until golden and crispy.
- To make the cilantro sauce: place all the ingredients in the blender or the food processor and mix until well combined.
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