Lyndon Honda, Executive Chef at the University of Hawaii demonstrates his prize-winning recipe for sweet potato corn cakes. He combines the lush sweet potato with two cool ingredients: panko, Japanese breadcrumbs (adding texture and crunch) and plum sauce (taking the sweet in a unique direction). He shows how you can make the patties any size you want. “Sumo size” he says for jumbo burgers or tiny cakes for kids or even for appetizers (or as we say in Hawai’i, pupus).
You can read the complete recipe here.