Sweet Potato Cakes with Chicken and Poblano Relish

Name: Sweet Potato Cakes with Chicken and Poblano Relish
Total time: 47 min
Yield: Serves 4 (serving size: 2 cakes, 1/2 cup relish, and about 1/3 cup chicken)
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

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)

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

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.

Sweet Potato Cakes with Chicken and Poblano Relish

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