The savoury fritters are great as an entree or for a lunch or brunch. Serve warm with chutney.
Simply Amazing. I'm a huge fan of potato cakes, and an even bigger fan of sweet potatoes! So was really excited to try this recipe. Flavor was amazing. I followed the recipe completely EXCEPT I found the mixture to be too wet and in reading some of the comments I figured it would have the same problem of falling apart that others had ran into. To fix this I added 1egg and around 1/4 cup of flour to give it a little body. They fried to a perfect golden color. The outside was perfectly crispy and the inside was still creamy and amazing! Even the hubby says they were a 5 star! We will definitely be having these again! - 05 Nov 2010 (Review from Allrecipes USA and Canada)
Wonderful Flavor. I really liked these; however, the jalapeno I used was very spicy and if I were to do it over I would have left it out. Too spicy for me. Also I have never made this type of "cake" before and they didn't hold their shape as well as I would have liked. Not sure if there is a trick to it or not or if it just takes practice. They didn't completely fall apart. All in all a great recipe and I plan on making again. Thank you! - 01 Dec 2007 (Review from Allrecipes USA and Canada)
The batter was way too loose - the cakes fell apart while frying and stuck to my non-stick pans. I then dipped the patties in Panko breading then fried them. Much better! - 23 Mar 2008 (Review from Allrecipes USA and Canada)