Cazcanes No. 10 Recipe

Cook Sweet Potatoes

Peel and chop the sweet potatoes into chunks. In a medium saucepan, add the sweet potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and mash until smooth.

Prepare Plantains

Peel the plantain and slice it into small rounds. In a separate saucepan, bring a little water to a boil and add the plantain slices. Cook for about 5-7 minutes until tender. Drain and mash the plantains until smooth.

Combine Mixture

In a large mixing bowl, combine the mashed sweet potatoes and mashed plantains. Add in the lime zest, sugar, cinnamon, and a pinch of salt. Mix well until all ingredients are fully incorporated.

Prepare the Cooking Surface

Heat a non-stick skillet over medium heat and add vegetable oil, ensuring the bottom is well coated.

Form and Cook Cazcanes

Using your hands, take a portion of the sweet potato-plantain mixture and form it into small patties (about the size of your palm). Once the skillet is hot, place the patties in the skillet, making sure not to overcrowd it. Cook for about 3-4 minutes on each side or until golden brown and crisp.

Thicken the Mixture

In a small bowl, mix cornstarch with a little water to create a slurry. Once the patties are cooked, you can drizzle this over the patties to give a nice crust and additional flavor.

Serve

Once cooked, remove the cazcanes from the skillet and let them cool for a minute before serving. Enjoy warm as a snack or appetizer.