sweet potato cakes

Spiced sweet potato cakes

  • makes 20
  • Easy

Traditionally cooked in Indian households as a snack, these potato cakes are packed with warming spice and served with a fresh, crunchy kachumber salad. Using sweet potato keeps them lighter.

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Ingredients

  • sweet potatoes 800g
  • ginger 4cm piece, coarsely grated
  • coriander a handful, finely chopped
  • coarsely ground black pepper 1/2 tsp
  • dried chilli flakes 1/4 tsp, (add a bit more if you prefer it spicy)
  • cumin seeds 1 1/2 tsp, coarsely ground
  • cornflour 2 tbsp
  • breadcrumbs 100g
  • vegetable oil for frying

KACHUMBER

  • plum tomato 1 medium, diced
  • cucumber 1/2, diced
  • green pepper 1 small, diced
  • red onion 1 small, diced
  • lime 1/2, juiced
  • sea salt
  • coriander a handful, chopped

Method

  • Step 1

    To make the kachumber, put the veg in a bowl and mix with the lime juice, a good pinch of salt and the coriander.

  • Step 2

    Heat the oven to 190C/fan 170C/gas 5. Prick the sweet potatoes all over then bake for 40-45 minutes until tender. Cool slightly then halve and scoop the flesh out into a large mixing bowl.

    Add the ginger, coriander, pepper, chilli, cumin and cornflour and mash everything together. Season with a little salt then divide into 20 cakes. Dip each cake in breadcrumbs and pat to stick. Chill for 20 minutes.

  • Step 3

    Heat 1 tbsp of oil in a non-stick frying pan over a medium heat. Add the potato cakes in batches and fry for 3-4 minutes on each side until light brown and crisp. Serve with the kachumber.

Nutritional Information

  • Kcals 84
  • Fat 1g
  • Saturates 0.1g
  • Carbs 16.4g
  • Sugars 6.4g
  • Fibre 2.2g
  • Protein 1.5g
  • Salt 0.1g
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