Jul 15 2015

Sweet Potato Turkey Cakes with Kimchi Ketchup

by Kathryn Budig

 

You Say Potato, I Say Turkey Cakes

 

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I love potatoes. To quote one of my best friends, “I’ve never met a potato I haven’t liked.” I also grew up on meat balls and have a fond place in my heart for this style of protein. The idea of blending a potato with a meat ball nearly made me delirious with culinary joy, and so it was born—Sweet Potato Turkey Cakes!

I originally wanted to make these into meatballs, but then got hung up on the concept of something to dip them in. This obsession led towards them turning into patties as opposed to balls, and also turned them in to the perfect vehicle for probiotic tomato sauce aka Kimchi Ketchup.

This ketchup is an easy way to satisfy your sweet tooth while getting probiotics and a fabulous assist for your digestive tract. I hope you enjoy this recipe, but please see the note on shopping for certified humane meat before you decide to give this one a go. If you choose to eat meat, it’s our duty to make a difference by supporting the humane treatment of animals—this is how we can cultivate powerful change in a world of horrible factory run farming.

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Sweet Potato Turkey Cakes

serves 4

1 sweet potato, peeled and sliced into inch medallions

1 tablespoon coconut oil

1/4 sweet onion, minced

1/2 cup gluten-free breadcrumbs

1 egg, lightly beaten

1.5 tablespoons fish sauce

1.5 tablespoons hot sauce

1/2 cup cilantro, rough chopped

1 lb light organic, free-range ground turkey*

2 teaspoons sea salt

 

Kimchi Ketchup:

7oz tomato paste

1 tablespoon kimchi juice

1 tablespoon kimchi

1 tablespoon dark brown sugar

1 clove garlic

2 teaspoons sea salt

2 teaspoons apple cider vinegar

 

*Turkeys have a particularly rough go in the world of farming. If you can’t find turkey that is certified organic and free-range, and ideally American Humane Certified, please pass until you can find that grade of meat. Anything less is encouraging the inhumane treatment of these animals.

 

Preheat oven to 350F. Steam sweet potato for 45 minutes or until soft and mash with coconut oil and roughly 2 teaspoons sea salt. Reserve 1 cup (save the rest for later snacks).

Combine 1 cup mashed sweet potato with turkey, onion, bread crumbs, egg, fish sauce, hot sauce, cilantro and sea salt. Roll into 9 cake patties and place on a cookie sheet lined with parchment paper. Bake for 15-20 minutes.

While baking, blend all ketchup ingredients together. Serve cakes with generous amounts of ketchup on the side for dipping!

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photos and styling: Cynthia Groseclose

 

Screen Shot 2015-09-08 at 2.27.48 PMEnjoy my recipes? Look for way more like this in my new book Aim True (March 2016)available for pre-order HERE.