CookingLight diet CookingLight diet

Sweet Potato Cakes with Chicken and Poblano Relish

Photo: Hector Manuel Sanchez
Active Time
32 Mins
Total Time
47 Mins
Yield
Serves 4 (serving size: 2 cakes, 1/2 cup relish, and about 1/3 cup chicken)
By Robin Bashinsky
March 2017

 

Leftover roasted potatoes make the crispiest cakes, a great base for the chicken and zingy poblano topper.

 

Ingredients

  • 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

Nutritional Information

  • Calories 466
  • Fat 21g
  • Satfat 3.4g
  • Monofat 14.6g
  • Polyfat 2.5g
  • Protein 20g
  • Carbohydrate 51g
  • Fiber 7g
  • Cholesterol 83mg
  • Iron 3mg
  • Sodium 464mg
  • Calcium 66mg
  • Sugars 9g
  • Est. added sugars 0g

How to Make It

Step 1

Preheat broiler to high.

Step 2

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.

Step 3

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.

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