Savory Sweet Potato Cutlets with Tomato-Onion Salad and Whipped Feta

Name: Savory Sweet Potato Cutlets with Tomato-Onion Salad and Whipped Feta
Total time: 45 min
Ingredients: 8 oz feta, plus brine, as needed; 6 oz full-fat Greek yogurt; 2 garlic cloves, grated; Juice of 1/2 lemon; 2 teaspoons salt; Sprinkle of sumac, for serving; 1/2 bunch parsley, finely chopped; 6 small tomatoes, quartered; 1/2 red onion, thinly sliced; 1/2 lemon, zested and juiced; 1 tablespoon extra virgin olive oil; Salt, to taste; 2 large sweet potatoes; 1 1/2 cups chickpea flour; 1 egg; 2 tablespoons cumin; 1 tablespoons ground fennel seeds; 1 tablespoon garlic powder; 2 teaspoon salt; 1 teaspoon cayenne; 1 teaspoon smoked paprika; Oil, for frying, (enough to fully submerge potatoes)

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Makes 4 to 6 servings 1x

Time 45 minutes

Units Scale

Ingredients

For the whipped feta:

8 oz feta, plus brine, as needed
6 oz full-fat Greek yogurt
2 garlic cloves, grated
Juice of 1/2 lemon
2 teaspoons salt
Sprinkle of sumac, for serving

For the tomato-onion salad:

1/2 bunch parsley, finely chopped
6 small tomatoes, quartered
1/2 red onion, thinly sliced
1/2 lemon, zested and juiced
1 tablespoon extra virgin olive oil
Salt, to taste

For the sweet potato cutlets:

2 large sweet potatoes
1 1/2 cups chickpea flour
1 egg
2 tablespoons cumin
1 tablespoons ground fennel seeds
1 tablespoon garlic powder
2 teaspoon salt
1 teaspoon cayenne
1 teaspoon smoked paprika
Oil, for frying, (enough to fully submerge potatoes)

Instructions

Use an immersion blender or food processor to mix all whipped feta ingredients together until well combined. Add feta brine as needed for smoothness, while avoiding thinning out the feta too much. Set aside or refrigerate until ready to use.
In a bowl, carefully toss all tomato-onion salad ingredients together. Set aside or refrigerate until ready to use.
Bring a large pot of water to a boil, add sweet potatoes, and cook until fork-tender, about 15-20 minutes. Drain, allow to briefly cool, and peel the skin off the potatoes. In a bowl, mash the potatoes (it’s alright if some small chunks remain). Add chickpea flour, egg, cumin, ground fennel seeds, garlic powder, cayenne, and salt. Mix until well combined.
Thoroughly dry the pot, add enough oil for frying, and heat to 350°F (it should be shimmering). Shape sweet potato mixture into small, flat discs, and fry in batches of 3-4 at a time. Once golden brown all over, transfer potatoes to a drying rack and sprinkle with salt.
Spread whipped feta onto a serving plate and sprinkle with sumac. Place the sweet potato cutlets on top. Garnish with the tomato-onion salad, using a slotted spoon to avoid adding too much liquid to the plate. Serve right away.

— Recipe by Erika Houle