My love of soy chorizo emerges again!
I thought about making an entire chorizo patty. But that seemed a bit excessive. So I made sweet potato cakes with plenty of soy chorizo running through them!
chorizo cakes:
yields 6 cakes
1 large sweet potato
6 oz soy chorizo
1 shallot, diced
1/4 C cilantro, finely chopped
2 cloves garlic, finely minced
1/3 C panko bread crumbs
1 T canola oil
Wash your sweet potato, stab it all over with a fork, and microwave for about 8 minutes on high to bake. When cool, scrape it out (or you can leave the skin on if you don’t mind it), and mix with everything else except the canola oil.
Heat a large skillet over medium heat. Add oil, shape the chorizo mixture into 6 patties, and cook for a few minutes per side until golden brown.
avocado-mango salsa:
serves 10
1 avocado, diced
1 medium tomato, diced
1/2 small red onion, diced
1 mango, diced
juice of 1 lime
1 T cilantro, finely chopped
1 jalapeno, finely minced
1/4 t kosher salt
Mix everything together.
Pile a chorizo patty high with this mango salsa and enjoy! I think they’re best with a hot little chorizo cake and really cold fresh-from-the-fridge salsa to cool down the spice.
Soy chorizo never disappoints 🙂
Nutrition facts per chorizo cake: Calories: 133; Calories from Fat: 65; Total Fat: 7.2g; Saturated Fat: 0.5g; Sodium: 275mg; Total Carbohydrates: 13.3g; Dietary Fiber: 2.8g; Sugars: 3.3g; Protein: 4.9g
Nutrition facts per serving of salsa: Calories: 49; Calories from Fat: 27; Total Fat: 3.0g; Sodium: 61mg; Total Carbohydrates: 6.0g; Dietary Fiber: 1.9g; Sugars: 3.7g; Protein: 0.7g
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