Sweet Potato Cake

Source: Legacy Health Systems (Portland, Ore.)

Nobody will miss the meat in these vegan sweet potato cakes. The use of corn tortillas and panko bread crumbs also makes this dish gluten free.

Steps

1. Steam or boil peeled plantain until tender (remove and place in food processor until smooth). Reserve.
2. Place olive oil in sauté pan over medium heat. Add jicama strips, diced red peppers and toss until just softened. Add garlic and toss. Add lime juice and sauté another minute. Cool to room temperature.
3. Steam sweet potatoes until tender. Remove. Drain briefly and put into bowl. Toss warm potatoes with dressing. Place in large mixing bowl with whisk attachment and mix until potatoes begin to break down.
4. Slowly add in batches of pureed plantain.
5. Add sautéed vegetables. Scrape down.
6. Remove to a hotel pan and blast chill. While mixture is chilling make or have ready crumb mixture.
7. Using a #8 scoop, form into 4 ounce portions.
8. Dredge in crumbs.
9. Bake in 350°F oven on parchment paper until golden brown, about 15 minutes.
10. Keep hot for service

For taco marinade/dressing

1. Wash, destem and scale oregano.
2. Slice and scale shallots, reserve.
3. Scale out all other ingredients.
4. Place all ingredients into blixer, or container and whirl until smooth with an immersion blender.
5. Remove to clear container, label and date. Keep chilled.

For vegan crumb mixture

1. Cut corn tortillas into even medium dice on gluten free cutting board with gluten free knife.
2. Place tortillas into food processor and pulse until half as large.
3. Add pumpkin seeds and process until seeds are size of small crumbs.
4. Add gluten free panko and whirl for 10 seconds. Remove.
5. Keep at room temperature in clear plastic container. Cover. Label. Date.

Tips

Change gloves often while breading a gluten free product.