Sweet and Savory Carribean Potato Cakes

Sweet and Savory Caribbean Potato Cakes

1 medium sweet potato
2 medium white potatoes
1 small zucchini 
1/2 medium onion
1/4 minced jalapeño (You could use a full one if you didn't have picky kids)
3 tbsp minced garlic
1/4 tsp allspice
2 tbsp savory
1 tbsp brown sugar
4 tbsp olive oil or canola oil
2 cups panko breadcrumbs




Parboil all your potatoes for about 10-12 minute  ( I left the skins on the white ones).


Chop onions and garlic and jalapeño. Saute onions in 1 Tbsp oil over medium high heat. Add jalapeños, garlic. Saute for another minute. Add allspice, savory and brown sugar. Saute until brown sugar as dissolved.


Grate zucchini in food processor. Grate sweet potato and white potatoes on same setting.
Throw potato mixture and onion garlic mixture into a large bowl and fold together. Form into balls and press in the breadcrumbs.


Heat oil in large skillet over medium high heat, reducing heat as cooking progresses. Cook potato patties until golden brown. Flip once. Keep warm in 200 degree oven.


Serve with a salad and you're good to go!