Sweet potato tikki

Name: Sweet potato tikki
Total time: 1 h 15 min
Yield: Makes 20
Cuisine: Indian
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; 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

Preparation and cooking time
- Total time1 hr and 15 mins
- 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.