New Use for Leftovers

CORN AND YAM FRITTERS

When you are only cooking for one or two, there always seems to be a ton of leftovers, and who really likes eating the same thing three nights in a row (not me, I have food ADD). I had roasted some yams earlier this week with some salt and cayenne pepper and after eating them alone and on salads, I came up with these yummy little fritters to eat with fish or chicken. If you’re like me, you always have that random half bag of frozen corn or peas in the fridge, so this is a great recipe to clear up some space for more exciting freezer residents, like ice cream and truffles!

Ingredients:

1 cup corn (if using frozen, thaw under running water)

1 cup roasted yams, skins removed

1/2 tsp. each: ground mustard, garlic powder, cumin, curry powder

1/4 tsp. each: paprika, cayenne pepper

Pinch of salt and Pepper

1 egg yolk

1/2 cup bread crumbs (panko or regular)

Vegetable or Canola oil for frying

Instructions:

-Pulse yams in the food processor a couple whirls, it will look like chunky baby food (yummm)

-In a medium bowl combine yams, corn, egg yolk and all spices

-Wet your hands and form 6 little patties with the mixture

-Place on a plate/tray/half-sheet and freeze for 30 minutes so the cakes hold their shape easier

-Cover the bottom of a fry pan with oil (1/8th inch, we are not deep frying) and heat over medium heat until the oil is hot but not smoking, you want the cakes to heat and cook all the way through

-Spread bread crumbs out in a dish and flip yam cakes over in the crumbs one or two times until covered (feel free to properly bread the cakes, a.k.a dredge with flour, then in egg, then in bread crumbs – I was really hungry and the yams were sticky enough that cheating a bit was no problem)

-Lay in heated oil (away from you) and let cakes bubble away for 2-3 minutes per side, until golden brown

-Remove and place on some paper towel to remove any excess oil

*These would be really yummy with a cucumber, mint and avocado yogurt dipping sauce!