Sweet Potato Corn Cakes
Yield 10-2oz cakes

1 Sweet Potato (any local variety)
1/2 Cup Corn (frozen or canned)
1/4 Cup Green Onion, chopped
3 tsp. Plum Sauce
1/2 tsp. Kosher Salt
1 Cup Panko (Japanese bread crumbs)
1 tsp. Olive Oil

Steam the sweet potato until fully cooked then let it cool down. In a mixing bowl, mash the potato with all the other ingredients and mix well. Form into patties with your hands. Heat a fry pan until hot and sauté the sweet potato cakes with olive oil until golden brown on each side.

You can serve the cakes as a side dish or as a main dish with rice. You can also serve them cold as the central focus of a salad over a bed of greens. Use them in a sandwich or make small patties and serve as pupus.

You can substitute the sweet potato with Kabocha squash (if you do, please increase the amount of Panko to 1-1/2 cups). Panko can be found in the Asian section of grocery stores or in Chinatown. The Panko gives a nice crunch to the sweet potato corn cakes, but if you don’t have it, you may substitute regular breadcrumbs instead.