A lot of the recipes we try are unremarkable. Sure, they are editable. Good even. But nothing special. Just another dinner.
But occasionally we stumble upon something great. And it doesn’t take us long to realize it.
Like this dish. As we sat down and began to eat, Taylor looked up and said, “now this is one of the best things we’ve made in a long time.” And truly, it was. On that we could agree (though I do have to say, if it had been Taylor making the list this week, chances are he would have skipped right over this gem of a recipe, and for that I take the credit).
These are not your ordinary potato pancake. The addition of the sweet potato, which lives up to its name and brings a subtle sweetness to the entire dish; with a hint of curry, crisp to perfection, and topped with greek yogurt and a tropical fruit chutney, these pancakes deserve a spot in the potato-pancake hall of fame, if there was such a thing.
Next time? While the cakes were divine and the flavors in the chutney complimented them nicely, we’d do the chutney differently. It was very watery (maybe we didn’t cook it long enough), but I actually think it’d be better suited as more of a bright fruit salsa than a soupy cooked chutney. Envision chunks of fresh mango and pineapple, red onion, garlic, citrus juice, and maybe a splash of honey. The only thing I can think of to make a good thing even better.
Makes 10-12 pancakes. Adapted from Bon Appetit.
1 1/3 cups 1/3-inch cubes peeled cored fresh pineapple (about 1/3 of a fruit)
1 large mango, peeled, cut into 1/3-inch cubes
1/2 cup sugar
6 tablespoons white wine vinegar
2 garlic cloves, pressed
1 teaspoon ground cumin
1 teaspoon cumin seeds
4 whole cloves
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 8-ounce red-skinned sweet potatoes (yam)
1 8-ounce russet potato
3 tablespoons grated onion
2 large eggs, beaten to blend
2 tablespoons finely chopped fresh cilantro plus sprigs for garnish
1 tablespoon all purpose flour
1 teaspoon curry powder
1 teaspoon sea salt
2 tablespoons vegetable oil
1 cup Greek-style yogurt
Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.
Heat oven to 300°F. Peel both potatoes and coarsely grate into medium bowl. Place grated potatoes and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.
Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture for total of 8 pancakes.
Place pancakes on plates. Spoon yogurt, then chutney atop pancakes. Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.