Sweet potato & corn cakes with tamarind bacon & avocado - Good Food Middle East
Enjoy golden, Jamaican-inspired sweet potato and corn cakes with sticky, sweet bacon and crushed avocado with chilli.
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Skillet
- Spatula
- Baking sheet
- Oven
- Saucepan
- Paper towel
- Citrus press
- Kitchen towel
- Plate
Ingredients
- 2 sweet potatoes (500g)
- 1 potato (325g)
- 2 ripe avocados, peeled and stoned
- 4 spring onions, thinly sliced
- ¼-½ scotch bonnet chilli, finely chopped (optional)
- 1 lime, juiced
- 2 corn cobs (or 300g drained canned sweetcorn)
- 100g cassava flour
- 1 tsp tamarind extract
- ½ tsp honey
- 8 slices thick-cut bacon
- 100ml vegetable oil
- 8 tbsp soured cream, to serve (optional)
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