The German frikadellen hasn't been seen messing about with sweet potatoes to my knowledge, however, it's a delightful twist on a traditional favorite.
I can't take the credit for this one, as Rainer is the frikadellen king in this house. Hmmm, he is the only king in this house actually ... but I digress. I love a good vegetable plate and he never fails to please me. So dear Grace, if you are needing a bit of Germany and can't get out of France and want to spare the pigs, try this one. You need a little more time, but it's worth it!
Sweet Potato Frikadellen (served with steamed cabbage and carrots with a side of salad)
Bake up three medium sized sweet potatoes (or find them leftover from the night before)
Mash them with:
1 egg
2 chopped pepperoncini
1 tsp chopped garlic
1 tsp cumin or more if you want
1/2 tsp cardamom powder
a small handful of oatmeal
Form them into the little patties and dust them with breadcrumbs. They should be moist enough to have the breadcrumbs stick on their own.
Fry them slowly in olive oil over a medium heat - watching them closely so you don't burn them and then drain them on paper towels. It should make enough for you and a friend or two!
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