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ISAAC'S SWEET CAKES
11/01/19 — Ada Broussard
Recipe by Isaac Winburne, Documented by Heydon Hatcher
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Isaac’s Sweet Cakes
These pan-fried patties are a great side dish or the perfect snack in between meals. They could even be fattened up and used as a veggie burger, too. Once you’ve cooked them, they are easily reheated in the oven and just as delicious as the first time around. We served them as a late night snack with a smooth sour cream and dill dipping sauce (more on that below), but the flavors in the patty could pair well with a whole gamut of sauces. These sweet cakes are versatile, fun to eat, and a great source of beta-carotene! Get into it.
Peel carrots and sweet potatoes. Cut the carrot tops off and cut the sweet potatoes to match the size of the carrots. Bake at 375 for about 30 minutes. Take out and let cool.
Finely chop the red onion and mince 4 cloves of garlic. Cook the onions in butter for 8 to 10 minutes on medium heat with salt and pepper to bait the flavors out, then add garlic to the mixture after about 5 minutes. Set aside.
Grate the baked carrots and sweet potatoes together, along with a healthy amount of grated parmesan into a big bowl. Add the onion and garlic mixture with more salt and a little bit of pepper. Finely chop 4 sprigs of thyme, thoroughly whisk 3 eggs, and add these ingredients to the bowl as well. Mix thoroughly. It should be dry but a little sticky.
Coat a large pan in olive oil. Let oiled pan heat up for about 2 minutes on medium high heat. Grab a few handfuls of the sweet potato mixture, ball the handful, and place it onto the pan. Do 4 or 5 at a time, or however many fit easily onto the pan you’ve chosen. Slightly press down on them with a spatula so that they become more patty-like. Be careful to not get popped by the hot oil. Let the patty fry and brown for 5 minutes on each side.
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Serve with sauce and garnish! We whipped up a creamy dipping sauce using 4 big spoonfuls of sour cream, half as much mayo, a spoonful of horseradish, finely chopped dill, salt, and the juice of one lemon. Delicious. Hope you enjoy!
Isaac’s Sweet Cakes
These pan-fried patties are a great side dish or the perfect snack in between meals. They could even be fattened up and used as a veggie burger, too. Once you’ve cooked them, they are easily reheated in the oven and just as delicious as the first time around. We served them as a late night snack with a smooth sour cream and dill dipping sauce (more on that below), but the flavors in the patty could pair well with a whole gamut of sauces. These sweet cakes are versatile, fun to eat, and a great source of beta-carotene! Get into it.
- 3 regular sized sweet potatoes (we found a comically giant one at market which sufficed)
- Six carrots
- Half of a red onion
- 4 cloves of garlic
- 4 sprigs of thyme
- 3 eggs
- Parmesan
- Olive oil
- Unsalted butter
- Salt and pepper
Peel carrots and sweet potatoes. Cut the carrot tops off and cut the sweet potatoes to match the size of the carrots. Bake at 375 for about 30 minutes. Take out and let cool.
Finely chop the red onion and mince 4 cloves of garlic. Cook the onions in butter for 8 to 10 minutes on medium heat with salt and pepper to bait the flavors out, then add garlic to the mixture after about 5 minutes. Set aside.
Grate the baked carrots and sweet potatoes together, along with a healthy amount of grated parmesan into a big bowl. Add the onion and garlic mixture with more salt and a little bit of pepper. Finely chop 4 sprigs of thyme, thoroughly whisk 3 eggs, and add these ingredients to the bowl as well. Mix thoroughly. It should be dry but a little sticky.
Coat a large pan in olive oil. Let oiled pan heat up for about 2 minutes on medium high heat. Grab a few handfuls of the sweet potato mixture, ball the handful, and place it onto the pan. Do 4 or 5 at a time, or however many fit easily onto the pan you’ve chosen. Slightly press down on them with a spatula so that they become more patty-like. Be careful to not get popped by the hot oil. Let the patty fry and brown for 5 minutes on each side.
Serve with sauce and garnish! We whipped up a creamy dipping sauce using 4 big spoonfuls of sour cream, half as much mayo, a spoonful of horseradish, finely chopped dill, salt, and the juice of one lemon. Delicious. Hope you enjoy!
