Ligita, our plant based cook in Austria, would like to share her recipe for Sweet Potato and Corn Thai Cakes....
"Here at the MoaAlm Mountain Retreat we try to experiment with different cuisines. Many of us love Asian and Indian flavours, we are lucky and we can get an organic supply of fresh lemongrass, limes and ginger which are the key ingredients in most Asian dishes.
I like to cook dishes that have a sweet potato in it as it has this amazing flavour of natural sweetness. It is rich in vitamin A, C and Manganese. I love combining it with fresh coriander and splash of soy sauce. If you have a sweet tooth, sweet potato is amazing in desserts, such as pumpkin pie (substitute with sweet potato), brownies, tarts and so on. Once used in desserts it gives moistness and you can always avoid sugar as it is naturally sweet.
Sweet potato has some great benefits. It can help to prevent Vitamin A deficiency. Sweet potatoes are a natural and abundant source of beta-carotene and Vitamin A. Vitamin A is essential in helping the body fight off infections, and remain resistant to any further infections.
Sweet potatoes contain a significant amount of vitamins, most of which have powerful anti-inflammatory properties. Studies carried out on the purple sweet potato have conclusively shown that the extracts from the vegetable variant had the capability of inhibiting the production of active inflammatory components in the body.
On the whole, sweet potatoes are an excellent addition to a balanced diet. However, they do contain something known as oxalates which binds calcium and other minerals. Too many oxalates in the diet may cause kidney stones and so should be eaten in moderation if you have existing kidney stones or are at high risk of developing them"
Why not to try our delicious sweet potato and corn Thai cakes together with some homemade sweet chilli sauce. This dish was always popular with our guests during the snowshoe and yoga holiday in the wintertime. We think it will equally popular in the summer, dining outside in the fresh mountain air.
• 1 big sweet potato
• 1 Corn on Cob
• Handful of fresh coriander
• 2 cloves garlic, crushed
• 3 springs of green onion, chopped
• Splash of soy sauce
• 2tbsp of lime juice, freshly squeezed
• 4tbsp of all-purpose flour (when avoiding gluten, just skip this one or use chickpea flour)
• Pinch of salt and pepper
• 1 inch of fresh ginger, grated
• Splash of olive oil for frying
First, peel and boil sweet potato. Once it is soft, mash it with potato masher, add cut corn into kernels, chopped coriander, onion, garlic and the rest of ingredients. Mix it well and form little patties with your hands.
Fry the oil on medium heat, place the patties and fry them till golden crispy.
We like to serve it with some fresh coriander, spring onions and sweet chilli sauce.
• 1.5tbsp red chilli flakes
• ½ cup granulated sugar
• ¼ cup rice vinegar
• 3 cloves garlic
• 1 cup water
• pinch of salt
• 1tbsp starch
• 2tbsp water
• 2tbsp grated ginger
Add the vinegar, water, sugar, salt and garlic to a saucepan and bring to a simmer. Cook for a few minutes until it starts to thicker. Add the ginger.
In a small bowl whisk starch and 2tbsp of water until smooth. Then add to the sauce. Simmer sauce another minute or more until thickened.
If you want to try similar recipes, why not check out our Baked Potato Samosa, another gorgeous starter that can be enjoyed as part of a vegan feast.