Sweet potato tikki
Traditionally cooked in Indian households as a snack, these potato cakes are packed with warming spice and served with a fresh, crunchy kachumber salad. This recipe uses sweet potato to keep them lighter
- 800g sweet potatoes
- 4cm piece gingercoarsely grated
- a handful corianderfinely 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 seedscoarsely ground
- 2 tbsp cornflour
- 100g breadcrumbs
- for frying vegetable oil
KACHUMBER
- 1 medium plum tomatodiced
- 1/2 cucumberdiced
- 1 small green pepperdiced
- 1 small red oniondiced
- 1/2 limejuiced
- sea salt
- a handful corianderchopped
Nutrition: per serving
- kcal84low
- fat1g
- saturates0.1g
- carbs16.4g
- sugars6.4g
- fibre2.2g
- protein1.5g
- salt0.1g
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.
