Crispy Sweet Potato Cakes

TOTAL TIME: 14 min
Prep: 10 min
Inactive Prep: --
Cook: 4 min
 
YIELD: 14 cakes
LEVEL: Easy

ingredients

  • 2 cups cooked sweet potatoes
  • 1/2 cup chickpea flour
  • 1 tablespoon garam masala
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon salt
  • 1/4 cup chopped fresh cilantro leaves
  • 2 tablespoons yogurt
  • 2 tablespoons grapeseed oil
  • Mango Chutney, for serving, recipe follows
  • Mango Chutney
  • About 1/4 cup/60 ml pineapple juice
  • About 1 1/2 ounces or 3 tablespoons/40 g chopped red onion
  • 1 tablespoon/15 ml chopped fresh cilantro
  • 1 tablespoon/15 ml chat masala
  • About 1/2 teaspoon/2 ml salt
  • About 5 ounces/150 g mango chunks
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Directions

Mash the sweet potatoes in a bowl and then add the chickpea flour, garam masala, ginger, salt, cilantro, and yogurt. Mix well and then form into small patties about 2-inches in diameter.

Heat the oil in a large nonstick skillet over medium-high heat and cook the patties in batches so they have plenty of room to fry. Cook for about 2 minutes on each side, or until they are golden and crispy and cooked through.

Yield: 14 cakes
Prep Time: 10 minutes
Cook Time: 4 minutes per cake
Inactive Prep Time: N/A
Ease of preparation: easy

Place the juice, onion, cilantro, chat masala, and salt in a food processor and process to a paste. Add the mango and pulse until the chunks are coarsely chopped. Chill until ready to serve.

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4

Newest Ratings and Reviews

Read all 9 reviews

  • on July 10, 2013

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    Wow...soo simple and really yummy...I modified it by adding 1/2 chopped onion to the potato mixture..soo good..I can modify with adding more tasty stuff like chopped jalapeño slices, for additional kick! Also I added 3 cloves of finely chopped garlic...I love garlic...must be the greek in me...ENJOY!

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  • on January 15, 2013

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    This makes for an awesome breakfast!

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  • on January 06, 2013

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    These were tasty and easy to cook. I used a non-stick pan and used a small ice cream scoop to make them all the same size. I would do these again. I think that it would be better to serve them on a cocktail plate because they were a little too soft to use as finger food.

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