Sweet Potato Patties
raymond
sweet potatoes from a roadside farmer selling out of his pickup.
Looking for something different, I came across this site.
http://www.exclusivelyfood.com.au/2006/12/sweet-potato-patties-recipe.html
Says it's a couple of down under ladies, I'm always skeptical, but
they don't just dump plaigarized recipes onto a website. Instead they
actually make them and give you progress pics. Very nicely done. I
saved the Sweet Potato Patties for Christmas dinner. A comment at the
bottom of the page says add some flour and shallots, and I'll do that.
Right now I have their Ham and Potato Bake in the oven for dinner
tonight. I made a change. I didn't pre-cook the potatoes. This is a
variation of scalloped potatoes I make all the time, so I bake it at
350 in a covered casserole for an hour, then remove the cover to brown
the cheese on top. The potatoes will be done by then.
Myrl Jeffcoat
> On a recent trip through Mississippi I picked up a half bushel of
> sweet potatoes from a roadside farmer selling out of his pickup.
> Looking for something different, I came across this site.
>
>
> Says it's a couple of down under ladies, I'm always skeptical, but
> they don't just dump plaigarized recipes onto a website. Instead they
> actually make them and give you progress pics. Very nicely done. I
> saved the Sweet Potato Patties for Christmas dinner. A comment at the
> bottom of the page says add some flour and shallots, and I'll do that.
>
> Right now I have their Ham and Potato Bake in the oven for dinner
> tonight. I made a change. I didn't pre-cook the potatoes. This is a
> variation of scalloped potatoes I make all the time, so I bake it at
> 350 in a covered casserole for an hour, then remove the cover to brown
> the cheese on top. The potatoes will be done by then.
I'm anxious to hear how the Sweet Potato Patties came out for
you. . .They sound wonderful.
However, don't be too harsh on those that post "plagerized" recipes.
"Plagerism" can be a significant crime. Maybe, you could label it as
"pilfered" - which sounds a little less criminal in a "petty crime"
sort of way;-)
Myrl Jeffcoat
Joseph Littleshoes
Im not a yam or sweet potato fan but i live with an aficionado so i have
learned a few recipes beyond the standard small sp nuked and buttered.
Here's a Philippine dish even i will eat.
Ukoy [sweet potatoe fritters]
-----------------------------
to make 10 cakes
1/2 cup boiling water
10 medium sized raw shrimp in their shells (about 21 to 25 to the pound)
1 tsp. annatto seeds [may be eliminated as are primarily for colour]
1 tsp. salt
1 cup flour
1 cup cornstarch
a large sweet potato (about 1/2 pound), peeled and coarsely grated
a medium sized acorn squash (about 3/4 pound) peeled, halved, seeded and
the pulp
coarsely grated
2 cups canola oil
1/4 cup chopped green onions (reserve a few long thin slice for garnish)
(garlic sauce)
Combine the water, shrimp, annatto and salt in a heavy 1 to 1 & 1/2
quart sauce
pan and bring to a boil over high heat. Reduce the heat to low and
simmer for
about 3 minutes, or until the shrimp are firm and pink. With a slotted
spoon
transfer the shrimp to paper towels to drain and strain the cooking liquid
through a fine sieve into a bowl (may be omitted if not using annatto
seeds).
Measure the liquid, add enough fresh water to make 1 & 1/4 cups and set
aside.
(Traditional Philippine cooks prefer to leave the shrimp in their
shells, but you
may prefer to shell and devein them.)
In a deep bowl, combine the flour and cornstarch. Pour into the shrimp
cooking
liquid and beat until the liquid is absorbed. Then add the grated sweet
potato
and squash and beat vigorously with a spoon until the mixture is well
combined.
Pour the oil into a heavy 10 - 12 inch skillet. The oil should be about
1/2 inch
deep; if necessary add more. Heat the oil until it is very hot but not
smoking.
To make each cake, spoon about 1/3 cup of the vegetable mixture onto a
lightly
oiled saucer, sprinkle a teaspoon or two of the green onion on top and
lightly
press a shrimp into the centre. Then holding the saucer close to the
surface of
the oil, slide the ukoy into it with the aid of a spoon. Fry the cakes,
3 or 4
at at time, for about 3 minutes, spooning the oil over each cake; then
turn them
carefully and fry them for another 3 minutes, regulating the heat so
they colour
richly and evenly without burning. As each ukoy browns transfer ti to paper
towels to drain.
While they are still hot, arrange the ukoy, shrimp side up, on a heated
platter
and moisten each cake with a little of the garlic sauce. Pour the remaining
sauce into a bowl or sauceboat. Serve at once.
[Note; Some people prefer butter and/or lemon juice over the ukoy
rather than
the garlic sauce.]
Garlic sauce
--------------
1 tablespoon finely chopped garlic
1 teaspoon salt
1 cup malt or distilled white vinegar
Crush the garlic and salt together until they become a smooth paste..
Pour in
the vinegar and stir vigorously with a fork to mix the ingredients
thoroughly.
Serve the sauce from a bowl or sauceboat as an accompaniment to other foods.
Tightly covered, garlic sauce may be kept at room temperature for a day
or so.
--
JL
James Silverton
JL> Im not a yam or sweet potato fan but i live with an
JL> aficionado so i have learned a few recipes beyond the
JL> standard small sp nuked and buttered.
Slices of sweet potato are pretty good cooked as tempura, with
the usual tempura sauces.
James Silverton
Potomac, Maryland
E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not
Joseph Littleshoes
> Joseph wrote on Wed, 19 Dec 2007 14:43:57 -0800:
>
> JL> Im not a yam or sweet potato fan but i live with an
> JL> aficionado so i have learned a few recipes beyond the
> JL> standard small sp nuked and buttered.
>
> Slices of sweet potato are pretty good cooked as tempura, with the
> usual tempura sauces.
>
> James Silverton
Oh i have made them in a chafing dish with butter and brandy, as a puree
with bananas and/or orange juice, french fried, candied, sweet potato
custard creole, alllumettes, royal, imperial, florida, etc. etc. and
have never really cared for any of them. The addition of shrimp though
gives an extra dimension i can appreciate.
Fortunately the "aficionado" is content with a small sweet potato micro
waved till done and just a bit of butter and lemon over it.
--
JL
Little Malice
> Joseph wrote on Wed, 19 Dec 2007 14:43:57 -0800:
>
> JL> Im not a yam or sweet potato fan but i live with an
> JL> aficionado so i have learned a few recipes beyond the
> JL> standard small sp nuked and buttered.
>
> Slices of sweet potato are pretty good cooked as tempura, with
> the usual tempura sauces.
Our local Happy Teriyaki restaurant (Japanese fast food) sells a nice
tempura basket that includes sweet potatoes. I love them...
--
Jani in WA
isw
Joseph Littleshoes <jpst...@isp.com> wrote:
Well, I'm a sweet potato "aficionado" but I won't tolerate them
microwaved. It takes long, oven baking to develop the sweetness.
And always bake one or two more than you're going to eat. Next day,
peel, slice about 1/4" thick, and sizzle in a bit of butter until the
outside is nicely caramelized.
Isaac
readandpostrosie
> Says it's a couple of down under ladies, I'm always skeptical, but
> they don't just dump plaigarized recipes onto a website.
i just heard that recipes are "fair game" in terms of reprinting without
attribution.
raymond
That's partly true. Lists of ingredients are not copyrightable. But
the instructions are. Go here.
http://www.copyright.gov/fls/fl122.html
Regardless, most recipes on the net are plaigarized. Most of the
collections were originally plaigarized from the old SOAR database.
Martha Stewart and Southern Living recipes are everywhere. I once had
a website with many original recipes and when they started showing up
on www.cooks.com, and www.recipeland.com, I took it down. Most recipes
have never been made by the website owner. They sell advertising, and
all they want is a hit count. If you look at as many recipes as I do,
you will see this. In fact, if a mistake, maybe a spelling mistake,
shows up on one recipe, it will show up in them all.