Purple Potato Cakes with Turkey Tinga and Lime Avocado Cream

Instructions

1. 1

   Place the purple potato in a pot with enough water and 4 g (3/4 tsp) salt. Bring to a boil and cook for 12 to 15 minutes, until tender. Drain well and let the steam escape for 2 minutes.

2. 2

   Meanwhile, heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add half of the white onion and half of the garlic. Cook for 2 to 3 minutes until softened.

3. 3

   Add the ground turkey, 1 g (1/2 tsp) cumin, 1 g (1/4 tsp) black pepper, and 2 g (1/4 tsp) salt. Cook for 6 to 8 minutes, breaking up the meat well, until no longer pink.

4. 4

   Stir in the crushed tomato, chipotle pepper in adobo, dried oregano, chicken broth, and 15 ml (1 tbsp) lime juice. Cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until you have a thick but juicy tinga. Turn off the heat and mix in half of the fresh cilantro.

5. 5

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet or lightly grease it with a little olive oil.

6. 6

   Mash the hot purple potato in a large bowl. Add the beaten egg, cornstarch, 1 g (1/2 tsp) cumin, 1 g (1/4 tsp) black pepper, and 2 g (1/4 tsp) salt. Mix until you have an even dough.

7. 7

   Shape into 8 round cakes and place them on the baking sheet. Brush or spray with 15 ml (1 tbsp) olive oil. Bake for 18 to 20 minutes at 220 °C / 425 °F, flipping halfway through, until golden around the edges.

8. 8

   For the cream, place the avocado, plain yogurt, remaining garlic, remaining white onion, 15 ml (1 tbsp) lime juice, 2 g (1/2 tsp) salt, and 15 ml (1 tbsp) olive oil in a blender or food processor. Blend until smooth and creamy.

9. 9

   Serve two potato cakes per portion. Top with the hot turkey tinga, add the lime avocado cream, sprinkle with fresh cheese, and finish with the remaining fresh cilantro.

10. 10

    If desired, let the cakes rest for 2 minutes before serving so they hold their shape better.