Chili Cilantro Potato Cakes Recipes

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BLACK BEAN CHILI WITH CILANTRO



Black Bean Chili with Cilantro image

Try a delicious chili recipe from the Betty Crocker team chili cook off.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 5

Number Of Ingredients 20

1/4 cup dry sherry or Progresso™ chicken broth (from 32-oz carton)
1 tablespoon olive oil
2 large onions, chopped (2 cups)
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
3 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cups Progresso™ chicken broth (from 32-oz carton)
1 large tomato, chopped (1 cup)
2 tablespoons finely chopped garlic
2 tablespoons honey
2 tablespoons tomato paste
4 teaspoons chili powder or to taste
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 cup chopped fresh cilantro
Salt and pepper to taste
Additional chopped onion
Shredded Monterey Jack cheese
Plain yogurt or sour cream

Steps:

  • 1n 4- to 5-quart Dutch oven, heat sherry and oil over medium heat. Add onions; cook until softened. Add celery, carrot and bell pepper; cook 5 minutes, stirring frequently.
  • Stir in remaining ingredients except garnishes. Heat to boiling; reduce heat to low. Cover; simmer 45 to 60 minutes or until chili is desired thickness. Garnish individual servings with onion, cheese and a dollop of yogurt.

Nutrition Facts : Calories 400, Carbohydrate 70 g, Cholesterol 0 mg, Fiber 23 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 14 g, TransFat 0 g

CHILI-CILANTRO POTATO CAKES



Chili-Cilantro Potato Cakes image

Provided by Nigella Lawson

Categories     side dish

Time 50m

Yield 12 potato cakes

Number Of Ingredients 10

1 large egg
2 Thai green chilies, seeded and finely chopped
1 clove garlic, peeled and minced
1 teaspoon minced ginger
Juice and finely grated zest of 1 lime
1 cup, densely packed, cooked and cooled mashed sweet potatoes
3 cups, densely packed, cooked and cooled mashed white potatoes
4 scallions, finely chopped
1/2 cup chopped cilantro leaves
1/4 cup vegetable oil

Steps:

  • Break egg into a bowl, and whisk in chilies, garlic and ginger. Add juice and zest of lime, and mix well.
  • In a large bowl, combine sweet potatoes, white potatoes, scallions and cilantro. Mix well with a fork. Add egg mixture, and stir until evenly blended.
  • Line a baking sheet with plastic wrap. Using a 1/3-cup measure, scoop up some of the mixture. With wet hands, shape into a flat cake or patty, then place on plastic. Make 12 cakes. Refrigerate until well chilled, at least 1/2 hour, to help them keep their shape when frying.
  • Place a large nonstick skillet over medium-high heat, and add oil. When oil is hot, add potato cakes. Fry, turning once, until crisp and golden brown on both sides, about 3 to 5 minutes a side. Serve hot.

Nutrition Facts : @context http, Calories 90, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 2 grams, TransFat 0 grams

SWEET POTATO CHILI CAKES WITH CILANTRO LIME SAUCE



Sweet Potato Chili Cakes with Cilantro Lime Sauce image

Provided by Food Network

Time 35m

Yield 12 servings

Number Of Ingredients 17

4 cups peeled and grated sweet potatoes
1/2 jalapeno pepper, seeded and diced
3/4 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 cup whole milk
1 large egg, lightly beaten
Olive oil for frying
Cilantro Lime Cream Sauce, recipe follows
Chopped fresh cilantro leaves, for garnish
1 (8-ounce) container sour cream
1/2 cup minced fresh cilantro leaves
1 lime, zested and juiced
Pinch salt

Steps:

  • In a large bowl, combine the sweet potatoes, jalapeno, flour, baking powder, salt, chili powder, cumin, and black pepper.
  • In a small bowl lightly beat the milk and egg until well mixed. Add to the sweet potato mixture, stirring, until all the ingredients are well combined.
  • Heat a large skillet over medium heat and add enough vegetable oil to cover bottom of skillet. Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot oil. Press lightly to flatten the mixture to the size of a half dollar. Cook until the cakes are golden brown, about 1 to 2 minutes on each side. Transfer the cakes to a serving platter. Top each cake with a small amount of Cilantro Lime Cream Sauce and garnish with fresh cilantro.
  • In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt. Cover and refrigerate until ready to serve.

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