Sweet Potato Cakes with Chicken and Poblano Relish
Serves 4 (serving size: 2 cakes, 1/2 cup relish, and about 1/3 cup chicken)
Photo: Hector Manuel Sanchez
2 poblano peppers, halved lengthwise and seeded
2 cups multicolored cherry tomatoes, halved
3/4 cup thinly vertically sliced red onion
5 tablespoons olive oil, divided
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
3 roasted sweet potatoes from BBQ-Stuffed Baked Sweet Potatoes, peeled and mashed
1/2 cup quick-cooking oats
1/4 teaspoon ground red pepper
2.1 ounces all-purpose flour (about 1/2 cup)
1 large egg, lightly beaten
6 ounces skinless, boneless rotisserie chicken breast, shredded and warmed
2 tablespoons chopped fresh cilantro
Est. added sugars 0g
How to Make It
Preheat broiler to high.
Place poblano peppers on a foil-lined baking sheet; broil 8 minutes. Wrap in foil; let stand 10 minutes. Peel and coarsely chop. Combine peppers, tomatoes, onion, 2 tablespoons oil, juice, and salt in a bowl. Combine potatoes, oats, red pepper, flour, and egg in a bowl.
Heat 1 1/2 tablespoons oil in a large skillet over medium-high. Spoon about 1/3 cup potato mixture into pan. Repeat 3 times to form 4 cakes. Cook 3 to 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and potato mixture. Top cakes evenly with poblano mixture, chicken, and cilantro.