Mustard Green And Yam Coconut Cakes With Tangy Tama

Name: Mustard Green And Yam Coconut Cakes With Tangy Tamarind Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 3 tablespoons tamarind paste; 3 tablespoons honey; 1/4 teaspoon salt; Juice of one lime; Cakes; 1 1/2 pounds yams, peeled, quartered lengthwise, and cut into 1/4 -inch-thick slices; 1 pound mustard greens, stems removed and leaves chopped; Extra virgin coconut oil; 2 large shallots, diced; 8 whole scallions, diced; 4 large garlic cloves, finely diced; 1-inch knob of ginger, peeled and finely diced; 1/2 teaspoon red pepper flakes; 1 teaspoon smoked paprika; 1/2 cup lightly packed cilantro, coarsely chopped; Salt and pepper to taste; 1 large egg, beaten smooth; 4 tablespoons coconut flour; 1 scant cup unsweetened finely shredded coconut for coating

Servings: persons

Sauce
3 tablespoons tamarind paste
3 tablespoons honey
1/4 teaspoon salt
Juice of one lime
Cakes
1 1/2 pounds yams, peeled, quartered lengthwise, and cut into 1/4 -inch-thick slices
1 pound mustard greens, stems removed and leaves chopped
Extra virgin coconut oil
2 large shallots, diced
8 whole scallions, diced
4 large garlic cloves, finely diced
1-inch knob of ginger, peeled and finely diced
1/2 teaspoon red pepper flakes
1 teaspoon smoked paprika
1/2 cup lightly packed cilantro, coarsely chopped
Salt and pepper to taste
1 large egg, beaten smooth
4 tablespoons coconut flour
1 scant cup unsweetened finely shredded coconut for coating

1
Prepare sauce by simply stirring together all sauce ingredients in a small dish until smooth. Set aside.
2
Place yam slices in a medium saucepan with enough cold water to cover and add 1 tablespoon salt. Bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook 5 minutes or until yams are slightly tender.
3
Stir in mustard greens, return to a boil over medium-high heat, then reduce heat to a simmer, cover, and continue to cook for an additional 7 minutes or until yams mash easily under a fork and greens are tender.
4
Drain yams and greens thoroughly in a fine mesh strainer. Place 1 tablespoon of coconut oil into the warm saucepan and allow it to melt completely. Transfer the drained yams and greens back into the saucepan (pan should not be over heat). Mash to a nice, chunky texture. Set aside.
5
Heat a medium-sized frying pan over medium heat and coat with coconut oil. Add the shallots, scallions, garlic, ginger, and red pepper flakes to the pan and cook for about 4 minutes, or until vegetables have softened, stirring often.
6
Add smoked paprika and cilantro to shallot mixture, stirring just until cilantro is wilted and fragrant, about 30 seconds. Fold mixture into greens/yam mash. Taste for salt and pepper.
7
Fold egg into the mash. Fold coconut flour into mash one tablespoon at a time until 1/4 cup of the vegetable mixture holds together in a compact patty. Form cakes 1/4 cup at a time between hands so that they are about 3 inches in diameter. Coat each patty evenly with unsweetened, shredded coconut.
8
Heat clean frying pan over medium heat. Melt about 2 tablespoons of coconut oil in pan and heat until sizzling. Add cakes to pan, cooking no more than three at one time. Press each cake firmly into the pan with spatula to ensure even sear. Fry cakes until golden brown on both sides, about 4-5 minutes per side. Be sure to wipe pan clean between batches.
9
Sprinkle hot cakes immediately with salt. Dot with the tamarind sauce-a little sauce goes a long way and truly makes the flavors sing! Serve warm.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Sauce, 3 tablespoons tamarind paste, 3 tablespoons honey, 1/4 teaspoon salt, and more.

Yes, Mustard Green And Yam Coconut Cakes With Tangy Tamarind Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mustard Green And Yam Coconut Cakes With Tangy Tamarind Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions