yeah! a martini de jour and some krabby patties sound like a good combination for the weekend

Speaking of krabby cakes, well not really, I've an excellent sweet potato cakes with mojito sauce to top off your martinis. It's a recipe I got from the New Yorker years ago. It's a lot of work but worth the pains, like kids.

Here you are:

Sweet Potato Cakes with Mojito (New Yorker 2001)

For the cakes:

7 sweet potatoes (about 3 pounds) pricked all over with a fork
1 cup plus 3 tablespoons vegetable oil
Kosher salt
½ Spanish onion, peeled and finely chopped
½ jalapeño pepper, seeded and finely chopped
2 cloves garlic, peeled and finely chopped
Freshly ground black pepper
1 ½ cups bread crumbs
1 cup cornmeal

For the mojito:
¼ cup olive oil
6 cloves garlic, peeled and minced
3 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon finely chopped cilantro
Kosher salt and freshly ground black pepper

1. To make the cakes, preheat the oven to 450 degrees. In a medium bowl, cover the sweet potatoes with salt. Transfer to a baking sheet and bake, turning the potatoes occasionally, until very tender, about 45 minutes. Set aside to cool.
2. Meanwhile in a medium skillet over medium-high heat, heat 1 tablespoon of the oil. Add the onion, jalapeño and garlic and cook, stirring occasionally, until the onion is soft, about 3 minutes. Season lightly with salt and pepper.
3. Peel the potatoes and discard the skins. Transfer the pulp to a large bowl and mash with a fork. Stir in the onion mixture and bread crumbs until well combines. Season with salt and pepper. Using your hands, divide the mixture into 12 equal balls and flatten slightly to form cakes. Place the cornmeal on a plate. Dredge the cakes in the cornmeal until well coated.
4. In a large skillet over medium-high heat, heat the remaining 1 cup oil. Working in batches, fry the cakes, turning once, until golden brown, about 1 minute per side. Transfer to a paper-towel lined plate and season with salt, then to a serving platter and cover with foil to keep warm.
5. To make the mojito, combine the oil and garlic in a small saucepan over medium-high heat and cook, stirring constantly, until soft, about 2 minutes. Remove the pan from the heat and stir in the orange and lime juices and cilantro and season with salt and pepper. Pour the mojito over the potato cakes and serve immediately.
Yield: 6 servings.

Un baccio per questo! I hope you enjoyed it.