Stuffed Malanga Cakes

Potato cakes can be a yummy solution to meal uncertainty, a small plate, or an appetizer option. You can tailor the stuffing for breakfast, use meat, or make it vegetarian. These cakes use the malanga root which is similar to a potato with a uniquely nutty flavor. I stuffed them with mushroom, asparagus, and cheese, and the cakes pair wonderfully with stew or as stand alone bites. You can try them out with one of my fish stew recipes, here.

Potato cakes, Malanga cakes, Malanga

Vegetarian

Yield: 10

Author: Dontmissmyplate

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Stuffed Malanga Cakes

Try something different and pick up some malanga root next time you get some groceries. They are very similar to potatoes with a nutty flavour profile.

Prep time: 20 MCook time: 35 MTotal time: 55 M

Ingredients:

• 1 egg
• 1/3 cup breadcrumbs
• 2 large malanga roots, chopped and cleaned
• 1 teaspoon dried parsley
• 1 teaspoon fresh cilantro, chopped
• 1 1/2 teaspoons salt
• 2 teaspoons black pepper
• 1/2 teaspoon ginger
• 1/4 cup mushrooms, finely chopped
• 1/4 cup asparagus, finely chopped (use the tips if you have them)
• 1 teaspoon garlic
• 1 tablespoon butter
• Cheese strips (of your choice)
• 1/3 cup olive oil

Instructions:

1. Boil the malanga for 20 minutes in salted water or until the roots start to break down and are soft enough to mash, test with a spoon.
2. While the malanga boils, sauté the mushrooms and asparagus in garlic, butter, 1 teaspoon black pepper, 1/2 teaspoon salt, and the cilantro for 3-5 minutes until the vegetables are cooked through, but not overdone. 
3. In a bowl, transfer the malanga and mash. Add the egg, breadcrumbs, 1 tablespoon pepper, ginger, 1 teaspoon salt, and the parsley. Mix until well combined. 
4. Moisten your hands with olive oil, and form circular discs. Prepare two for each cake at your desired size - not too thick, not to thin. Fill one part with a small portion of the vegetables, then top with slices/bits of cheese. 
5. Place the second cake on top and crimp the edges together. Massage the cake into your desired shape, and brush over with a bit of olive oil.
6. In a greased pan, cook the cakes on each side for 4 minutes, or until moderately browned and crispy on top. Try not to overcrowd the pan.
7. Serve hot with chutney or sour cream.

Calories

134

Fat (grams)

10.29

Carbs (grams)

7.92

Protein (grams)

3.33

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2020/5/10/malanga-potato-cake

Please credit dontmissmyplate.

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