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

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.