Sweet Potato Cakes With Peas

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Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
702
FAT
31%
CHOL
36%
SOD
52%
Uploaded by: Parade Magazine Magazine

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Ingredients for 6 servings

1 cup arborio rice*

1½ cup low sodium veg. stock

14 oz potatoes, peeled and chopped

9 oz sweet potato, peeled and chopped

2 shallots, finely diced

1 clove garlic, finely diced

1 chili**, diced

¼ cup cilantro, roughly chopped

2 Tbsp sweet chili sauce

Zest of 1 lemon

2 eggs

½ cup nonfat milk

1 cup all-purpose flour

2-3 cup panko breadcrumbs or fine breadcrumbs

Sunflower or canola oil, for the pan

3 cup fresh peas, shelled or

3 cup frozen peas, thawed

½ avocado

¼-½ tsp wasabi**

lemon wedges, for garnish

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