Chinese Yam Cakes with Cilantro and Black Bean Sauce
2 min readThe long white Chinese yam is popular throughout Asia, where its viscous texture is savored. Unlike other yams or sweet potatoes, it can be enjoyed raw. A combination of equal parts russet potato and Daikon radish, white turnip, or jicama can be substituted, if necessary; in this instance, add 1 tablespoon, or more, of water when mixing to moisten.
MAKES 4 TO 6 SERVINGS (12 SMALL CAKES)
2 dried shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, and chopped
14 ounces Chinese yam, peeled and grated
1 cup all-purpose flour
1 large bunch cilantro with stems, chopped
2 tablespoons toasted sesame seeds
1⁄2 teaspoon salt
Freshly ground black pepper, to taste
3 tablespoons peanut or canola oil
2 tablespoons black bean sauce with garlic, plus additional, to serve
Fresh cilantro leaves, for garnish
Squeeze the chopped mushrooms dry between paper towels. Transfer to a large bowl and add the yam, flour, cilantro, sesame seeds, salt, and pepper; mix well to thoroughly combine. Divide evenly into 12 portions and shape into flat cakes about 1⁄2 inch in thickness.
In a 12-inch nonstick skillet, heat the oil over medium heat. Add the yam cakes and cook until nicely browned, about 3 minutes per side. Transfer cakes to paper towels to drain. Place cakes on a warmed serving platter and brush the tops evenly with the black bean sauce. Garnish with the cilantro leaves and serve at once, with additional black bean sauce passed separately.
{PER SERVING} Calories 281 • Protein 6g • Total Fat 13g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 36g • Dietary Fiber 3g • Sodium 373mg {COOK’S TIP}
The skin and sticky coating of Chinese yam may cause an allergic reaction in the form of itching and/or a rash in some people. As a precaution, wear plastic or latex gloves when peeling the skin, and then rinse the flesh under cold running water before handling without gloves. If grating in a food processor, take care not to overprocess, as the yam will become too gluey and runny.
