Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Sweet potato tikki
- Preparation and cooking time
- Total time
- plus chilling
- Easy
- Makes 20
Ingredients
- 800g sweet potatoes
- 4cm piece ginger, coarsely grated
- a handful coriander, finely chopped
- 1/2 tsp coarsely ground black pepper
- 1/4 tsp dried chilli flakes, (add a bit more if you prefer it spicy)
- 1 1/2 tsp cumin seeds, coarsely ground
- 2 tbsp cornflour
- 100g breadcrumbs
- for frying vegetable oil
KACHUMBER
- 1 medium plum tomato, diced
- 1/2 cucumber, diced
- 1 small green pepper, diced
- 1 small red onion, diced
- 1/2 lime, juiced
- sea salt
- a handful coriander, 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.
