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Sweet Potato & Corn Cakes with Tamarind Bacon & Avocado

Sweet Potato & Corn Cakes with Tamarind Bacon & Avocado

  • Author: Amelia
  • Total Time: 30 minutes
  • Yield: 4 servings (8-10 cakes) 1x
  • Diet: Gluten Free (if using gluten-free flour)

Description

Sweet Potato & Corn Cakes with Tamarind Bacon & Avocado is a vibrant and flavorful dish combining crispy, lightly sweet sweet potato and corn cakes with tangy tamarind-glazed bacon and creamy avocado. Perfect for brunch, lunch, or a cozy dinner, this recipe balances savory and fresh elements with simple, wholesome ingredients for a colorful and satisfying meal.

Ingredients

Scale

Cake Ingredients

  • 2 medium sweet potatoes, peeled and grated
  • 1 cup fresh or frozen corn kernels
  • 2 green onions, chopped
  • 1/2 cup all-purpose flour (or gluten-free flour for gluten-free version)
  • 1 large egg
  • Salt, to taste
  • Black pepper, to taste
  • Oil for frying (vegetable or canola oil)

Tamarind Bacon Glaze & Bacon

  • 6–8 strips of bacon
  • 2 tablespoons tamarind paste
  • 1 teaspoon honey
  • Pinch of chili flakes

Avocado

  • 1 ripe avocado
  • Optional: lime juice and seasoning (salt, pepper)

Instructions

  1. Prepare the Bacon with Tamarind Glaze: Mix tamarind paste with honey and a pinch of chili flakes to create a sweet-tangy glaze. Brush this glaze onto the bacon strips. Cook the bacon in a hot skillet over medium heat until crisp and caramelized. Remove and let drain on paper towels.
  2. Make the Sweet Potato & Corn Cake Batter: Peel and grate the sweet potatoes, then squeeze out excess moisture in a clean cloth. In a large bowl, combine grated sweet potato, corn kernels, chopped green onions, flour, egg, salt, and pepper. Mix well until fully combined.
  3. Cook the Cakes: Heat oil in a non-stick skillet over medium heat. Drop spoonfuls of batter into the pan and flatten slightly. Cook for 3–4 minutes per side until golden and crispy. Transfer cooked cakes to a paper towel-lined plate to drain excess oil.
  4. Prepare the Avocado: Slice the ripe avocado just before serving to prevent browning. Optionally, mash lightly with a squeeze of lime juice and seasoning based on preference.
  5. Assemble and Serve: Plate the warm sweet potato and corn cakes topped with crispy tamarind bacon and creamy avocado. Optionally add fresh herbs or a drizzle of sour cream or yogurt for extra flavor.

Notes

  • Squeeze out as much liquid from grated sweet potatoes as possible to ensure crispy cakes.
  • Cook cakes over medium heat to cook through without burning.
  • Use fresh or just-thawed corn instead of canned for better flavor and texture.
  • Brush tamarind glaze sparingly on bacon to avoid overpowering the dish.
  • Serve cakes immediately for best crispiness and texture.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Pan-frying
  • Cuisine: Fusion

Nutrition

  • Serving Size: 2 cakes with bacon and avocado
  • Calories: 320
  • Sugar: 5g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 50mg

Keywords: sweet potato cakes, corn cakes, tamarind bacon, avocado, brunch recipe, gluten free, savory cakes, crispy cakes

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Find it online: https://savortrack.com/sweet-potato-corn-cakes-with-tamarind-bacon-avocado/