BL Bistro's Roasted Sweet Potato Corn Cakes w/ Cranberry Salsa
By: Meaghan Collier
Updated: March 24, 2011
Roasted Sweet Potato Corn Cakes w/ Cranberry Salsa
1 Sweet Potato
1 Cup Corn
1 Ginger
1 Egg
1 Cup Flour
1/2 Cup Molasses
Salsa
1 Cup Fresh or Frozen Cranberry
1 Diced Jalapeno
1 Cilantro
1 Green Onion
1 T Sugar
1 Lime
Sunflower Seed
Cut sweet potato, onion, ginger all uniform with corn. Slow roast in pan over medium heat. Remove add molasses, a little flour egg. Shape in to cakes reheat in pan until golden brown. Salsa dice cranberry, jalapeno, cilantro, green onion. Add to bowl with lime juice, sugar and sunflower seed mix together. Place on top of corn cakes.
About BL Bistro:
BL Bistro is locally owned and operated by Brian and Lizzie Mason. BL Bistro opened in 2000 on Wolflin Avenue in Amarillo. In the beginning, BL Bistro's menu was loaded with Greek cuisine and had small space with 9 tables and 12 bar seats. Through the years, BL has evolved its menu and its look and, now, is at a new location on South Austin.
1 Sweet Potato
1 Cup Corn
1 Ginger
1 Egg
1 Cup Flour
1/2 Cup Molasses
Salsa
1 Cup Fresh or Frozen Cranberry
1 Diced Jalapeno
1 Cilantro
1 Green Onion
1 T Sugar
1 Lime
Sunflower Seed
Cut sweet potato, onion, ginger all uniform with corn. Slow roast in pan over medium heat. Remove add molasses, a little flour egg. Shape in to cakes reheat in pan until golden brown. Salsa dice cranberry, jalapeno, cilantro, green onion. Add to bowl with lime juice, sugar and sunflower seed mix together. Place on top of corn cakes.
About BL Bistro:
BL Bistro is locally owned and operated by Brian and Lizzie Mason. BL Bistro opened in 2000 on Wolflin Avenue in Amarillo. In the beginning, BL Bistro's menu was loaded with Greek cuisine and had small space with 9 tables and 12 bar seats. Through the years, BL has evolved its menu and its look and, now, is at a new location on South Austin.
