Caribbean Sweet Potato Patties with Callaloo Sauce

Ingredients:

1 sweet potato, diced
2 cloves garlic, minced
1/2 scotch bonnet pepper, seeded and minced
1 teaspoon coconut oil
1/2 teaspoon allspice
1/2 teaspoon cumin
1/4 teaspoon chili flakes
1/2 teaspoon thyme
2 green onions, chopped
salt, to taste
3 tablespoons cilantro, chopped
zest of 1 lime

1/2 onion, chopped
2 cloves garlic, minced
1/2 scotch bonnet pepper, minced
1 tomato, chopped
1-1/2 cup coconut milk
1/2 teaspoon paprika
1 teaspoon thyme
salt, to taste
juice of 1 lime
a few handfuls of baby spinach

Toss the potatoes, garlic, and pepper with the oil and spices. Cool in the refrigerator, then stir in the cilantro and lime zest.

In a saucepan, cook the onion, garlic, and pepper. Add the tomato, then the coconut milk, paprika, thyme, and salt. Transfer to blender and puree until smooth. Return to saucepan and stir in the lime juice and spinach.

Shape the sweet potato mixture into 4 patties and shallow fry on both sides until golden brown.

To assemble, pour some of the sauce on the surface of a plate and top with two of the patties. Garnish with more cilantro.