Crispy Sweet Potato Hash Cakes with Garlic Feta Dip
Crispy sweet potato hash cakes served with a creamy garlic feta dip.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Method: Appetizer
- Cuisine: American
Ingredients
Scale
- For the Sweet Potato Hash Cakes:
- 2 cups sweet potato (peeled and coarsely grated)
- 1/2 cup white onion (grated and moisture squeezed out)
- 2 large eggs (beaten)
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
- For the Garlic Feta Dip:
- 1/2 cup crumbled feta cheese
- 1/4 cup plain Greek yogurt
- 1 clove garlic (minced)
- 1 tbsp lemon juice
- 1 tbsp fresh dill (chopped)
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the hash cakes: In a large bowl, combine grated sweet potato, grated onion, beaten eggs, flour, salt, and pepper. Mix until well combined.
- Form the mixture into small patties, about 1/2-inch thick.
- Heat olive oil in a large skillet over medium heat. Cook patties for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
- Make the dip: In a medium bowl, mash feta cheese with a fork. Stir in Greek yogurt, minced garlic, lemon juice, dill, and olive oil until smooth. Season with salt and pepper.
- Serve hash cakes warm with the garlic feta dip on the side.
Notes
For crispier cakes, squeeze excess moisture from the grated sweet potato and onion before mixing. The dip can be made ahead and refrigerated.
Nutrition
- Calories: 280
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 22g
- Protein: 9g
Find it online: https://cheerychop.com/crispy-sweet-potato-hash-cakes/