Chili-Cilantro Potato Cakes

Ingredients

• 1 large egg
• 2 Thai green chilies
• seeded and finely chopped
• 1 clove garlic
• peeled and minced
• 1 teaspoon minced ginger
• Juice and finely grated zest of 1 lime
• 1 cup
• densely packed
• cooked and cooled mashed sweet potatoes
• 3 cups
• densely packed
• cooked and cooled mashed white potatoes
• 4 scallions
• finely chopped
• 1/2 cup chopped cilantro leaves
• 1/4 cup vegetable oil

Instructions

1. Break egg into a bowl, and whisk in chilies, garlic and ginger.
2. Add juice and zest of lime, and mix well.
3. In a large bowl, combine sweet potatoes, white potatoes, scallions and cilantro.
4. Mix well with a fork.
5. Add egg mixture, and stir until evenly blended.
6. Line a baking sheet with plastic wrap.
7. Using a 1/3-cup measure, scoop up some of the mixture.
8. With wet hands, shape into a flat cake or patty, then place on plastic.
9. Make 12 cakes.
10. Refrigerate until well chilled, at least 1/2 hour, to help them keep their shape when frying.
11. Place a large nonstick skillet over medium-high heat, and add oil.
12. When oil is hot, add potato cakes.
13. Fry, turning once, until crisp and golden brown on both sides, about 3 to 5 minutes a side.
14. Serve hot.