A meal’s worth of flavors and textures in a single bite – salty, creamy, buttery, smoky, spicy, and sweet.
These delightful little cakes are just the right size for parties and offer a different flavor and texture than blini, crackers or potato cakes. Serve them on a platter as appetizers or hors d’oeuvres.
Wine Pairing: Rose Cava
Sweet Potato Cakes:
2. Put the grated sweet potato in a bowl. Stir in 1 tsp of kosher salt. Let it sit for about 10 minutes to sweat out some moisture.
3. Make the Avocado Cream:
4. Squeeze the moisture out of the sweet potato.
5. Optional: If using the daikon, squeeze the liquid out it as well.
6. Add the flour, two eggs, black pepper to taste and daikon (if using) to the sweet potato in a large bowl. Stir to combine.
7. Heat the 2 tbsp of oil in a cast iron skillet over medium-high heat.
8. Dip your hands in water, and start forming cakes from the sweet potato dough. Pick up a golf-ball-sized portion of the dough, pass it between your hands to roll it into an even ball, then flatten until roughly 1/3” thick.
9. Add the cake to the pan, cook until the bottom side is golden brown, then flip.
10. When both sides of the cake are golden, move it to a paper towel to drain and cool. Taste to test seasoning, then add additional salt or pepper to the dough as necessary.
11. Form & cook the rest of the cakes.
12. Top each cake with some of the wasabi avocado cream, small portions of smoked fish, and 3-4 ikura eggs. Serve.
Note: You won’t use the whole jar of ikura in this recipe, but you can’t thaw less than a jar (and shouldn’t really refreeze it). Store leftovers in your refrigerator and plan a follow up dish to use them within a week of thawing.
Post your recipe or comment here: