1/2 cup fine yellow cornmeal
2 tbs curry powder
1 tsp. grated fresh ginger
1 large sweet potato, peeled and grated (about 4 cups)
1/2 cup finely diced onions
1/2 cup frozen green peas, thawed
2 tbs. poppy seeds, optional (but highly recommended!)
1/4 cup mango chutney, optional
1. whisk together eggs, cornmeal, curry powder and ginger in a large bowl. Stir in sweet potato, onion, peas and poppy seeds. Season w salt and pepper.
2. Heat large skilled drizzled w olive oil over medium heat. Scoop sweet potato mixture onto hot skillet in 1/4 dollops and reduce heat to medium-low. Cook 4-5 minutes or until golden brown. Flip and do the same thing to this side.
3. plate and top w a dollop of chutney
these are so tasty! and really easy to make. i didn’t have chutney and it worked great even w/o it. i also used frozen broccoli since i didn’t have the frozen peas.
recipe found in the October 2009 issue of Vegetarian Times.