JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Yam Cakes Drizzled with Pepper Jelly
| Yam Cakes Drizzled with Pepper Jelly | Print |
Recipe By: Alice Morrow
Yam Cakes Drizzled with Pepper Jelly
Ingredients
- 8 c. water
- ¼ c. Steen’s Cane Syrup
- 4-6 medium yams, peeled and coarsely shredded
- ¼ c. golden raisins, finely chopped
- ¼ c. chopped pecans or walnuts
- ¼ c. finely crushed graham cracker crumbs
- 2 t. firmly packed dark brown sugar
- 1 large egg
- 1 T. red pepper
- Vegetable oil, for frying
- ½ c. crème fraiche or sour cream or Greek yogurt
- ½ c. or more of red pepper jelly, warmed
- Chopped fresh chives, garnish
Instructions
- In a pot, bring 8 c. of water to boil with syrup added.
- Add yams and cook 10 minutes. Drain well.
- In large bowl, combine yam, raisins, nuts, graham cracker crumbs, brown sugar, red pepper and egg. Mix well.
- Form 6 large or smaller appetizer size patties and freeze until firm.
- In large skillet, pour 1” of oil and heat over medium temperature.
- When oil begins to shimmer, fry cakes in oil until golden brown on both sides. About 3-4 minutes per side.
- Drain on paper towel.
- To serve, top each cake evenly with a dollop of crème fraiche and drizzle the warm pepper jelly.
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