This came about because I wanted to make something nice for Sunday brunch at home without having to go to the store first. We've been eating out a decent amount recently so there wasn't much to build on. M. reminded me about a bag of sweet potatoes that we needed to use. With that, I decided to make a kind of potato cake using twigim flour. While I was cooking the cakes I thought about what to pair them with, since we didn't have any sour cream or plain yogurt, my usual potato cake accompaniment. We had all kinds of hot sauce to shower them with, but that alone seemed kind of boring. Suddenly, I remembered the two hard boiled eggs we had sitting in the fridge. Combined with raisins and chopped green olives, it became a salteñas-inspired topping for the sweet potato cakes, an homage to Julia's. Eating them was a bit like eating a deconstructed empanada.
|Hard boiled eggs, olives, raisins - somehow, it works|
Serves 2 for a hearty brunch
For the salteñas topping:
*2 hard boiled eggs, chopped into bite-sized pieces
*10-12 green olives, chopped
*a small handful of raisins
*dash of freshly ground black pepper
For the cakes:
*3 small sweet potatoes, peeled and shredded
*Half a thinly sliced onion
*Twigim flour (seasoned flour for deep frying; substitute all-purpose flour with a bit of garlic powder and salt)
*1 teaspoon chili powder
Whisk the flour and chili powder with water until you get a thin batter (I didn't measure; pancake batter consistency or maybe a bit thinner). When the batter is smooth and lump-free, mix in the sweet potatoes and onion.
|Beautifully browned cakes|